Raspberry Cream Wafers

Someone's husband got volunteered for this job! ;)

Petite, pretty, and pink.  Not something commonly found in a house dominated by boys.

But let's not be mistaken, as the Mama, I run things around here.  It's my job.  However, I'm surrounded by dirt, camouflage, hand-fashioned guns, Star Wars, and legos-all boy, all the time.

So it was beyond fun for me to make petite treats for a little girl's "Tea Party" themed birthday.  I provided lavender macarons,  lemon tea cakes topped with purple sugar flowers, and these adorable sparkly pink raspberry creams, heart-shaped (of course!).

I cannot stress enough how delightful it was to make these "girly" treats.  But just because I deem them "girly" does not mean that my boys didn't love to dig into these treats too!  It was beyond adorable to watch my rough and rowdy little one eat a petite pink heart.

These treats will melt in your mouth.  The wafers are like a tiny flaky pie crust with a smooth raspberry cream piped between them.  You'll be popping them in your mouth one after another.  Simple and perfect, a light Spring treat.

Raspberry Cream Wafers
adapted from White Lily & Piccadilly Pastries

- 2 1/3 c. all-purpose flour
- 1 c. unsalted butter, softened
- 1/3 c. heavy cream
- pink food paste and pink sanding sugar

In the bowl of a stand mixer, fitted with a paddle attachment, blend flour, butter, cream, and desired amount of food coloring.  Blend until combined and dough forms.

Divide dough into thirds, shape into a disk and flatten slightly.  Wrap in plastic wrap and refrigerate for at least an hour to firm up.

Preheat oven to 375 degrees.

On a heavily floured surface, roll chilled disk out (one disk at a time) to about 1/4 - 1/8 inch thickness.  Use a small (1 1/2 in.) cookie cutter, in the shape of your choice, and place dough shapes on a cookie sheet lined with parchment paper.  Use a fork and pierce dough a couple times, then sprinkle with sanding sugar.  Bake for 7-9 minutes.

Cool completely before filling.

Raspberry Filling

- 1/2 c. unsalted butter, softened
- 1 1/2 c. powdered sugar
- 1/2 tsp. almond extract
- 3 Tbsp. seedless raspberry preserves
- pink food coloring

In a bowl of a stand mixer, beat all ingredients until light and fluffy-about 3-4 minutes.  Pipe or spoon raspberry filling (approx. 1 tsp) on one wafer and top with another wafer.  Serve immediately, or store in the refrigerator and bring to room temp. before serving.

Must have more!  Even while double-fisting macarons!  They're that good!