Recipe of Pastel Torta De Cocomelon

Pastel Wafers

Retira el pastel de coco del refrigerador y cubre con nata montada.

Recipe Summary Pastel Wafers

For a firm, manageable pastry use butter, not margarine.

Ingredients | Pastel Torta De Cocomelon

6 tablespoons butter

1 cup all-purpose flour

3 ½ tablespoons light cream

1 cup sifted confectioners' sugar

1 tablespoon butter, softened

½ teaspoon vanilla extract

1 drop food coloring

1 tablespoon light cream

⅓ cup granulated sugar for decoration

Directions

Preheat oven to 375 degrees F.

Cut the 6 tablespoons of cold butter into the flour until it resembles coarse crumbs.

Sprinkle 1 tablespoon of cream over the mixture and toss gently with a fork. Repeat with the remaining cream until all is moistened. Form into a ball.

Roll the dough to slightly less than 1/8 inch thick. Cut into rounds with a 1 1/2-inch cookie cutter. Sprinkle one side of each round with sugar and place on an ungreased cookie sheet, sugar side up.

Prick each round in four parallel rows with a fork.

Bake for 8-10 minutes or until the edges just begin to brown. Remove to a rack and cool completely.

Make filling as follows. Stir together the powdered sugar, 1 tablespoon softened butter, vanilla, food coloring, and enough of the 1 tablespoon cream to make it spreadable.

Spread 1/2 teaspoon of the filling on the flat side of half of the cookies. Top with the remaining cookies, flat side down.

Info | Pastel Torta De Cocomelon

Servings: 12 Yield: 2 dozen

TAG : Pastel Wafers

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