My friend Ellen made these:
I hope you have been enjoying my daily posts. Here is another cookie recipe to share with you. As I mentioned earlier, I had a cookie exchange party this December which was tons of fun. One of the guests at the party was my friend Ellen, who I have mentioned a few times on this blog before. Ellen contributed two cookies to the party, these Parisian Cream Wafers and her signature Orange and Cardamom Sugar cookies. unfortunately I did not get a change to eat either of the cookies this year since I flew out that night for travel, but I did get a chance to try these Parisian Cream Wafers last year. They are quite the delicate cookie in flavor and texture. Just sweet enough and very light. Instead of posting the recipe here, I have linked to her blog where she posted the recipe. Click on the link below for the recipe:
Ellen's Parisian Cream Wafers
1 comments:
I am new to your Blog - thanks to Pinterest! I look forward to investigating all that you have forged ahead for us!
These Parisian Cream Wafers have been a FAVORITE in our family, starting with my husband. In fact, we have named them . . . "Rob's Favorite Cookies." They are a scrumptious hit with everyone who gets the chance to taste them.
Here are my suggestions:
Keep the diameter of your cookies as small as possible. I use a circle cutter about 1" in diameter. This keeps the integrity of the consuming experience at it's best! Bigger than that is like chomping on an oversized chocolate truffle. Small is better.
We also use a small seafood fork to poke 2 or 3 rows of tines - - - similar to what a Ritz Cracker looks like. This is done before it is put in the oven. A bit tedious, but the presentation is beautiful. Not sure if it changes the taste.
I use a simple buttercream recipe to fill - and enjoy giving different pastel colors to separations of the frosting. Enjoy!
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