Lemon Raspberry Swedish Cream Wafers

mikaela | wyldflour

About 48-56 sandwiches

Lemon Raspberry Swedish Cream Wafers

Lemon raspberry swedish cream wafers are delicate pastry cookies, sandwiched together with rich buttercream!

2 hrPrep Time

10 minCook Time

2 hr, 10 Total Time

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Ingredients

Lemon Swedish Cream Wafers:
• 1 cup unsalted butter (cold), roughly sliced
• 2 cups all-purpose flour
• 2 Tablespoons lemon zest (about 2 lemons)
• 1/3 cup heavy whipping cream
• extra sugar for coating
Raspberry Buttercream:
• 1/2 cup unsalted butter, at room temperature
• 2 Tablespoons minced raspberries
• 1 Tablespoon lemon juice
• 2 teaspoons lemon zest
• 1 3/4 cup powdered sugar (aka confectioner's or icing sugar)

Instructions

1. Zest two lemons and place zest, sliced cold butter, and flour into a food processor. Pulse until pea-sized crumbs are forming and the rest of the mixture resembles coarse sand. (You don't want to over-mix to where it starts to come together as a dough, otherwise you won't have flaky layers!) Dump the mixture into a large mixing bowl and stir in heavy cream. The mixture will start to come together into a dough. Use your hands to gather any remaining flour crumbles at the bottom of the bowl and mold into the dough ball. Divide in half, use your hands to pat each half into a thick disk, about three to four inches across, and wrap in plastic wrap. Chill for 1-2 hours.
2. Preheat oven to 375 degrees Fahrenheit. Place extra sugar - about half a cup - in a small bowl.
3. Sprinkle a generous amount of flour over a counter top and roll one of the disks out to about an 1/8 inch thick. (Sprinkle hands or rolling pin with flour, if needed.) Use a 1 1/2-inch round cookie or biscuit cutter to cut the dough into as many rounds as you can fit. (Keep the second disk of dough refrigerated until ready to roll it out.)
4. Place each round gently in the bowl of sugar and flip it over a few times to coat each side lightly in sugar. (If you used a lot of flour and the sugar isn't "sticking," lightly run your thumb across the flat of the cookie round to press the sugar into the dough. But don't squeeze it any thinner!) Place rounds onto an ungreased baking sheet and prick each round with a fork 4 times, so air can escape. (You can place the cookies very close together--they do not spread.)
5. Bake 10-12 minutes--if you see any thin edges starting to turn brown, it's time to pull them! Move cookies to a wire rack immediately to cool--be careful! These cookies are VERY delicate!
6. While first batch is baking, gather scrap dough from first round, roll out, and repeat cutting rounds of dough out. Do not re-roll scraps more than twice--the pastry will become tough as it gathers more flour. Repeat the above process with the remaining disk of dough, and allow all of the cookies to cool completely on a wire rack.
7. Beat frosting ingredients together in a large bowl. Place a small dollop of frosting on the underside of a cookie and sandwich together with another cookie. Store cookies in an airtight container on the countertop.

Notes