My mom and grandma used to make similar cookies every year before Christmas.
What took them hours and hours to make, I could inhale stacks of in just minutes.
Even though I only got the pleasure of inhaling those cookies once a year when I was growing up, I thought they’d make a nice spring-is-almost-here cookie. Perfect for Easter, Mother’s Day, and bridal shower season.
The uber-delicate little buttery cookies literally melt in your mouth. And sinking my teeth into the good old-fashioned thick buttercream is heavenly.
Interestingly, there’s no egg in the dough and it’s made by creaming one stick of butter with a small amount of sugar and vanilla before adding flour. After adding the flour, the dough will be very sandy, pebbly, and dry. Add half-and-half or cream one tablespoon at a time, and mix. The dough will will be on the soft and sticky side and in a small-batch recipe like this, one tablespoon makes a difference. If you need to add a third tablespoon, go for it.
Transfer the dough to an airtight container and park it in the fridge for at least two hours, or up to five days, before rolling it out.
Turn the dough out onto a floured Silpat Non-Stick Baking Mat or floured countertop and cover it with a piece of plasticwrap and roll it out to about one-eighth inch thick. The plasticwrap prevents dough from sticking to the rolling pin and makes for an easier, neater, and cleaner job.
Use a 2-inch cookie cutter or biscuit cutter to make rounds. You may make them smaller, in the one-inch range using a shot glass as your cutter if you don’t have a one-inch cutter, but I frankly don’t have the patience for anything less than two inches. God Bless my mom and grandma; they did.
Re-roll your scraps and use every last bit of dough until it’s gone because this is a small batch recipe, yielding only about 26 wafers, or 13 sandwiches. Place the rounds on a Silpat-lined baking tray and I refrigerated it for an hour before baking because after all that rolling, the dough was on the soft side and I didn’t want them to spread. I fit all 26 on one tray and they didn’t spread much at all.
Before baking, dredge each dough round through granulated sugar. It adds an extra dimension of texture and flavor to the smooth wafers and it’s a must.
After they’ve been sugared and are on the baking sheet, pierce each cookie with the tines of a fork three or four times, making tiny impressions that remind me of tiny button holes. This is not only decorative, but it gives the steam a place to escape so the cookies bake flat and don’t puff up like little air balloons.
Bake them at 350F for about 7 to 9 minutes. I baked for 8 and I urge you not to leave the kitchen and to watch them like a hawk, literally staring inside your oven starting at about 6 minutes. They are small, full of butter, sugar, white flour, and are highly prone to burning.
They’ll look glossy and shiny even when they’re done. You want them to stay light and golden and don’t let them turn brown because the melt-in-your-mouth quality just won’t be there. Pull them even if they look underdone because they firm up as they cool on the baking sheet.
While the cookies cool, make the buttercream. Beat one stick of butter, add confectioners’ sugar, vanilla, and beat until you have soft and fluffy buttercream, about 5 minutes. I find 1 stick of butter and 2 cups sugar gives me a firmer frosting, nice for a job like this when I want it to hold it’s shape, but if you prefer looser frosting, 1 1/2 cups sugar will probably do the trick.
Add food coloring slowly, in the color of your choice. (Mint) extracts and food colorings are two things you can’t un-do once they’re in so go slowly. I used about 10 drops of red and it caught me off guard how fast it turned rosy-red-pink rather than pale-pastel-pink.
Dollop a heaping teaspoon of frosting into the center of one cookie, top with a second cookie, rotating the second cookie and smooshing it down slightly so the frosting disperses. I don’t bother with a pastry bag but if you like to make work for yourself, be my guest.
The cookies are what I remember from childhood. Soft, buttery, light, delicate, and airy. They’re not cakey and not dry, which are problems that can plague many sugar cookies. The cookies themselves are more buttery than sweet, and the overall sweetness comes from the buttercream.
The melt-in-your-mouth quality is additively wonderful. The wafers practically dissolve when you bite in, and then you hit the creamy, rich, and dense buttercream and it’s such a great contrast. The baked in sugar crystals also add a bit of texture and make you just want another one.
It’s really a good thing I didn’t make a larger batch because I could go to sandwich-cookie town on these. They remind me of being 10 years old and my mom and grandma leaving me alone with a container of them and in literally a half hour, the container was gone.
It’s just because pink food tastes better.
My mom and grandma used to make similar cookies before Christmas, but I think they're too good to only eat once a year. They're a great springtime cookie, perfect for Easter, Mother's Day, or baby or bridal showers. The sugary wafter cookies are buttery, delicate, and literally melt-in-your-mouth. The buttercream is sweet, thick, dense and is the perfect compliment to the airy and light little cookies. This is a small batch recipe that's easily doubled. I adore these cookies!
Yield: about 26 two-inch cookies, 13 small sandwiches
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Do you have a favorite cookie memory or recipe? Anything special going on your Easter or Passover menu?
Feel free to share your recipe links.
Thanks for the Barre Real Food Bars Giveaway entries