Mint Pastry Wafers
Yield
8 servingsPrep
2 hrsCook
10 minReady
Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
butter
softened |
|
| ⅓ | cup |
heavy whipping cream
|
|
| 1 | x |
sugar
granulated |
*
|
| 24 | each |
chocolate wafers
mini |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
butter
softened |
|
| 79 | ml |
heavy whipping cream
|
|
| 1 | x |
sugar
granulated |
*
|
| 24 | each |
chocolate wafers
mini |
* |
Directions
In a large mixer bowl, combine the flour, butter and whipping cream.
Beat on low speed, scraping the bowl often, for 1 to 2 minutes until well mixed.
Cover; refrigerate for 1 to 2 hours, or until firm.
Preheat oven to 400 degrees; grease cookie sheets.
Roll out the dough, half at a time, on a well floured surface to ¼ inch thickness.
Cut out with 2-inch round cookie cutters.
Dip both sides of each cookie in sugar.
Place half of the cookies 2 inches apart on the cookie sheets.
Place 1 mint in the center of each.
Top with another cookie; press together round the edges with your fingers.
Bake for 8 to 10 minutes, or until the edges are very lightly browned.
Cool for 1 minute on the cookie sheets.
Remove from pans to cool completely.
