English Tea Cart Wafers Recipes

ENGLISH TEA CART WAFERS

English Tea Cart Wafers image

Provided by Molly O'Neill

Categories dessert

Time 20m

Yield 24 cookies

Number Of Ingredients 11

Ingredients

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
2 ounces semisweet chocolate
2 teaspoons butter
2 tablespoons water
1/4 cup sugar

Steps:

Preheat the oven to 375 degrees. 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.
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.
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.
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.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 3 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 67 milligrams, Sugar 11 grams, TransFat 0 grams

CHOCOLATE WAFERS

Chocolate Wafers image

Chocolate cookie low in sugar.

Provided by Carol Hayes

Categories Desserts Cookies Refrigerator Cookie Recipes

Yield 15

Number Of Ingredients 9

Ingredients

¼ cup butter
2 tablespoons white sugar
1 egg
2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons water
¼ cup chopped pecans

Steps:

Beat together margarine (or butter), sugar, egg, and cocoa.
Add flour, baking powder, baking soda, and water. Mix well. Stir in pecans.
Shape dough into a log 2 inches in diameter. Wrap in plastic wrap and refrigerate at least for 2 hours or overnight.
Preheat oven to 350 degrees F (180 degrees C).
Slice dough into 1/2 inch-thick rounds and place on lightly oiled baking sheet. Bake for 8-10 minutes. Cool thoroughly.

Nutrition Facts : Calories 83 calories, Carbohydrate 8.8 g, Cholesterol 20.5 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 80.3 mg, Sugar 1.8 g

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