English Tea Cart Wafers
Updated July 7, 2023
- Total Time
- 20 minutes
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Ingredients
- 1cup cool, lightly salted butter, cut into chunks
- ⅔cup sugar
- 2egg yolks
- 1teaspoon vanilla extract
- 2¼cups sifted flour
- ¼teaspoon baking powder
- ¼cup raspberry preserves
- 2ounces semisweet chocolate
- 2teaspoons butter
- 2tablespoons water
- ¼cup sugar
The Cookies
The Chocolate Glaze
Nutritional analysis per serving (24 servings)
168 calories; 9 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 2 grams protein; 67 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
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