Ingredients
Equipment
Method
- In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes.1 cup unsalted butter, 1 ½ cups granulated sugar
- Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.2 ¼ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the finely chopped raspberries using a spatula. The batter will be slightly thick.½ cup fresh or frozen raspberries
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This will make the dough easier to handle.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Drop rounded teaspoons of the chilled dough onto the prepared baking sheets, spacing them about 2 inches apart. Use the bottom of a glass or your fingers to gently flatten each mound into a thin, uniform circle (about 3 inches in diameter). You may need to do this in batches.
- Bake for 8-12 minutes, or until the edges are golden brown and the centers are lightly colored. Watch them carefully as they can brown quickly.
- Let the wafers cool on the baking sheets for 1-2 minutes before carefully transferring them to a wire rack to cool completely. They will crisp up as they cool.
- While the wafers are cooling, prepare the filling. In a cold mixing bowl, whip the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and raspberry extract (if using), and continue whipping until stiff peaks form. Be careful not to overmix.1 cup heavy cream, ¼ cup powdered sugar, ½ teaspoon raspberry extract
- Once the wafers are completely cool, spread a generous dollop of the raspberry cream filling on the flat side of one wafer. Top with another wafer, pressing gently to create a sandwich.
- Lightly dust the assembled wafers with edible glitter or sparkling sugar for that extra "sparkling" effect. Serve immediately for the best texture.edible glitter or sparkling sugar
Notes
The baked wafers can be stored in an airtight container at room temperature for up to 5 days. The raspberry cream filling should be stored in an airtight container in the refrigerator and is best used within 2 days.
