Sunday, December 18, 2011
Cream Parisian Wafers
These might be my favorite holiday cookie. Well, these and two or three others. Cream Parisian Wafers are part of my family's traditional holiday cookie spread. My Grandmother, who by the way is a fantastic cook, has been making these every year for as long as I can remember. Normally about half the batch make it onto a plate for the Christmas Eve guests; the other half my parents and I sneakily stash away in the fridge for a little closet Christmas eating. Sometimes my siblings get to them first. Anyway, needless to say, I have only ever met one person who didn't like these wafers. They are little different from the peppermint and fudge that rule the holiday season and they look like you spent hours to make them. (You might spend a couple). The cookie is flakey and buttery like a very light, airy shortbread and the icing is your classic buttercream, but richer. I would suggest a double batch: one for the guests and one for the family. Keep em' cold and enjoy with eggnog.
Cream Parisian Wafers
recipe inherited from Joanie*
1 cup butter at room temperature
2 cups shifted all purpose flour
1/3 cups heavy cream
Mix butter at moderately high speed until smooth. Reduce to low speed and add flour gradually. Stir in cream. Cover with wax/parchment paper and chill for 1 1/2 hours. Heat oven for 375 degrees. Line cookie sheets with parchment paper.
Using pastry cloth or parchment paper roll out dough 1/3 at a time, keeping the rest cold. Roll to 1/8" thickness. Using a floured 1 1/2" diameter round cutter (or a shot glass), cut the dough and then press rounds in granulated sugar. Place sugar side-up on baking sheets and prick with a fork two or three times. (This will help keep them from puffing up.) Bake about 10 minutes. Let cool on baking sheet for 5-10 minutes. Move to wire rack, cool completely. **
1/4 cup butter at room temp
3/4 sifted confectioners sugar
1 egg yolk***
1 teaspoon vanilla extract
red & green food coloring
Cream butter on high until smooth. Add sugar and mix well. If using egg yolk, turn mixer to low blend in egg and vanilla. Divide in half and add food coloring if desired.
*I actually don't know where this recipe originally came from. I have seen a couple similar ones online, but no link to the original recipe.
**The cookies are really delicate, especially when warm.
***I have made the butter filling with and without the egg yolk. I normally forego the egg yolk, since they have to be refrigerated, but I actually think it tastes better when you use it. If you do not use it add 1-2 teaspoons of milk.