Fudge-filled cream wafers

120 Servings

Ingredients

Quantity Ingredient
2 cups All-purpose flour
¾ cup Butter or margarine, softened
½ cup Heavy cream
Granulated sugar
¼ cup Butter or margarine
2 ounces Unsweetened chocolate
1 cup Powdered sugar
1 teaspoon Vanilla or dark rum
2 tablespoons Hot coffee or water

Directions

FUDGE FILLING

Preheat oven to 375'F. Line cookie sheets with parchment paper or leave ungreased. Place flour in large bowl. Using electric mixer, blend ¾ butter into flour until it forms pea-size pieces. Drizzle cream over the butter mixture; toss by hand just until mixed (mixture will look curdled).

Turn dough out onto lightly floured surface; press together to form ball. (If dough is too soft to handle, cover and refrigerate until firm.) Roll out dough, ⅓ at a time, to ⅛" thickness on lightly floured surface. Cut out with 1¼" round cutter. Dip top of each dough circle in granulated sugar. Place sugared side up, 2" apart, on prepared cookie sheets. Pierce each cookie with fork.

Bake 9-11 minutes or just until edges are very lightly browned.

Remove to wire racks to cool. Prepare Fudge Filling. Spread filling on bottoms of half the cookies. Top with remaining cookies, bottom sides down, forming sandwiches. Makes about 10 dozen sandwich cookies.

FUDGE FILLING: Melt ¼ cup butter and chocolate in small bowl over hot water. Stir until smooth. Blend in powdered sugar and vanilla.

Stir in coffee until filling is spreadable, but not too soft.

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