Minty Cream Wafers
1 C. butter softened 2 C. all-purpose flour
1/3 C. evaporated milk Granulated sugar
½ C. butter softened 1 tsp. real vanilla
2 1/3 C. sifted powdered sugar ¼ tsp. peppermint extract
red and/or green food coloring
In a large mixing bowl beat 1 cup butter with electric mixer on medium to high speed for 30 seconds.
Beat in flour and evaporated milk. Form into ball.
Cover, chill 2 hours or until it is firm.
Preheat oven to 375 degrees.
On a lightly floured surface, roll dough to 1/8 inch thickness.
Cut with a 1 ½” round cookie cutter.
Place on ungreased cookie sheets and sprinkle with sugar.
Prick each round 3 times with a fork.
Bake for 7 to 9 minutes or until lightly browned. Remove and cool on a wire rack.
In a large mixing bowl beat 1/2 cup butter on medium to high speed about 30 seconds.
Add vanilla. Gradually add the powdered sugar, beating until smooth.
Beat in peppermint extract.
Separate filling into 2 bowls. Tint one green and one red.
Spread the bottoms of one fourth of the wafers with red frosting and one fourth with green frosting.
Top with remaining wafers, bottom sides down.
Recipe and photo courtesy of Anne Elmberg
