Frosted Lime Wafers Food

CREAM WAFERS

Steps:

• Mix flour and 1 cup of butter or margarine thoroughly. Stir in whipping cream and mix well. Chill 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll dough 1/8 inch thick on lightly floured board. Cut into 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on un- greased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes or until slightly puffed. Put two cooled cookies together with filling.
• To Make Filling: Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg yolk, and 1 tsp. vanilla. If desired, tint with food coloring.

CREAM WAFERS

Steps:

• In a small bowl, beat butter, flour and cream. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 1-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3-4 times with a fork. , Bake 7-9 minutes or until set. Remove to wire racks to cool., In a small bowl, combine butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green. Carefully spread filling on bottom of half of the cookies; top with remaining cookies.

FROSTED LIME WAFERS

Steps:

• Preheat oven to 375F degrees.
• Wafers:In a mixing bowl beat the butter with an electric mixer for 30 seconds.
• Add the sugar, baking soda and lime zest, beat until combined.
• Beat in the lime juice.
• Beat in as much flour as you can with the mixer, stir the rest in with a wooden spoon.
• Drop rounded teaspoons of dough 2 inches apart onto ungreased cookie sheets.
• Bake for about 10 minutes until the edges are beginning to brown.
• Remove the wafers with a spatula and transfer to a wire rack to cool.
• For Glaze:In a small bowl beat together the sugar, butter and enought lime juice to make a mixture of glazing consistency.
• Dip the tops of the wafers in the glaze.
• Set the wafers, glaze side up on the wire racks and allow to set before serving.

KEY LIME PIE BARS WITH VANILLA WAFER CRUST

Steps:

• Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes.
• Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
• Pour filling over crust (it's O.K. if it's still warm) and bake until the filling is set, about 15 minutes. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
• Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board. Just before serving, whip heavy cream and confectioners' sugar until soft peaks form. Top bars with whipped cream and cut into 16 squares to serve.

LIME ZEST WAFERS

Steps:

• Cream together butter and sugar with a mixer or wooden spoon until well blended.
• Add the vanilla extract, mix in the egg whites just until incorporated.
• Gradually add the flour and salt and mix just until absorbed.
• Stir in lime zest. Heat the oven to 350 degrees.
• Spray flat baking sheets with vegetable spray or use parchment paper.
• Using a 1/2 tsp measure drop the batter onto the baking sheets leaving a few inches between the cookies because they spread.
• Bake until the edges are lightly browned, about 10 minutes and remove the cookies immediately to a wire rack.
• Let sit to cool completely.
• Notes: Using a baking sheet with sides causes the cookies to over brown, flat cookie sheets with no edges are beast. If the wafers become to brittle on the sheet before removing to the wire rack, place in the oven for 30 seconds to soften.
• These should be nice and crisp, cool completely before placing in a container.
• Do not make them too large or they will be soft. These are nice and light, and not overly sweet. Always a hit.

MOTHER'S WHIPPED LIME DESSERT

Steps:

• In a medium bowl, whisk together the gelatin and boiling water until dissolved. Refrigerate until thickened to the consistency of egg whites, about 1 hour.
• When the gelatin is thick, whip the evaporated milk in a chilled bowl with chilled beaters until thick enough to form peaks like whipped cream. Fold the whipped milk into the gelatin. Rinse an 8 cup mold and fill with the gelatin mixture. Cover and refrigerate overnight, or at least until set, about 4 hours.
• Unmold the gelatin onto a serving dish and sprinkle with cookie crumbs. Put the rest of the crumbs into a bowl and pass around the table at serving time.