English Tea Cart Wafers

Pressed cookies finished in melted chocolate and ground pecans, a surefire hit.

By Molly O'Neill

"When a grandchild has shown a flair with the cookie press, I let them press out these little wafers," says the Reluctant Grandmother. "All of them enjoy dipping one end in chocolate. I can’t stand a free-for-all, so I only let two dip at a time."

For the cookies:
1 cup cool, lightly salted butter, cut into chunks
2/3 cup sugar
2 egg yolks
1 teaspoon vanilla extract
2 1/4 cups sifted flour
1/4 teaspoon baking powder
1/4 cup raspberry preserves

For the chocolate glaze:
2 ounces semisweet chocolate
2 teaspoons butter
2 tablespoons water
1/4 cup sugar

1. Preheat the oven to 375 degrees F. Cream together the butter and sugar. Add the egg yolks and the vanilla and beat until smooth. Combine the flour and baking powder. Stir to combine with butter mixture.

2. Line a cookie sheet with parchment paper. Place dough in a cookie press with a 1-inch bar cookie disc with 3 stripes. Press out dough 2 inches apart. Bake until set, but not brown, 5 to 8 minutes. Transfer cookies to a rack to cool.

3. Place glaze ingredients in a double boiler over low heat. Stir frequently until chocolate is melted and sugar dissolves. Dip each end of half of the wafers in the glaze. Return to the rack to dry.

4. Gently spread raspberry preserves on the flat side of each undipped wafer. Top each spread wafer with a chocolate dipped wafer to make a sandwich. Handle very carefully. Do not freeze. Store in a cool place for up to 3 weeks.

Yield: 24 cookies.



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