MAPLE LEAF CREAM WAFERS

Maple Leaf Cream Wafers image

Commemorate the changing season with these rich, double-maple cookies, sandwiched around a quick cream filling.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 36

Number Of Ingredients 9

Previous Next

Ingredients

1 cup butter, softened
1/3 cup whipping cream
1/2 teaspoon maple extract
2 cups Gold Medal™ all-purpose flour
2 tablespoons sugar
1/4 cup butter, softened
1 cup powdered sugar
1/2 teaspoon maple extract
3 to 4 teaspoons milk

Steps:

In large bowl, combine 1 cup butter, whipping cream and 1/2 teaspoon maple extract; blend well. Stir in flour until well mixed. Divide dough in half; shape each half into flattened disk. Wrap each in plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 375°F. On lightly floured surface, roll half of dough at a time to 1/8-inch thickness. Keep remaining half of dough refrigerated. Cut dough with 2-inch maple-leaf cookie cutter. Place 1 inch apart on ungreased cookies sheets. Sprinkle with sugar. With fork, prick each cookie 3 or 4 times.
Bake at 375°F. for 7 to 10 minutes or until slightly puffed and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
In small bowl, blend all filling ingredients, adding enough milk for desired spreading consistency; beat until smooth. Spread scant 1 teaspoon filling between 2 cooled cookies.

Nutrition Facts : Calories 105, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Sandwich Cookie, Sodium 45 mg, Sugar 4 g