Bestamor’s Danish Waffle Cookies
These delicate Danish waffle cookies, also known as cream wafers or Pariserwafier, sandwich a smooth raspberry butter filling between sugar-dredged butter cookies. Bestamor’s recipe produces a light, crisp cookie with a rich, nostalgic flavor.
Ingredients
- 1 cup butter, softened
- ⅓ cup whipping cream
- 2 cups all-purpose flour, or white spelt flour, measured, then sifted
- Granulated sugar, for dredging
Creamy Raspberry Butter Filling
- ½ cup unsalted butter, softened
- 1½ cups confectioners' sugar, sifted
- 1 egg yolk, optional (it makes it creamier)
- 1 teaspoon almond extract
- ¼ cup raspberry jam, preferably seedless
Instructions
- Cream butter with flour; add whipping cream and mix thoroughly. Shape dough into a flat disk, wrap and chill 1 hour.
- Preheat oven to 375 degrees. Roll dough 1/8” thick and cut into 1 ½” rounds (a jigger or a champagne glass is about the right size.) Place about 1/2 cup of sugar on a plate or in a wide bowl. Dredge cookies in sugar, turning to coat both sides. Place on 2 ungreased parchment-lined baking sheets. Prick in 4 places with fork. Bake 7 to 9 minutes, or until slightly puffy, but not browned on top (bottom of cookie will be slightly browned.) Cool on wire racks.
- Put two cooled cookies together with Creamy Raspberry Butter Filling (follows).
For the Creamy Raspberry Butter Filling
- Blend ingredients with an electric mixer or thoroughly by hand until very smooth and creamy. You will need about 1 Tbs. filling per cookie.
Nutrition
Calories: 1309kcal | Carbohydrates: 147g | Protein: 11g | Fat: 104g | Saturated Fat: 65g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 4g | Cholesterol: 339mg | Sodium: 512mg | Potassium: 172mg | Fiber: 3g | Sugar: 15g | Vitamin A: 3312IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 4mg