Ingredients:

  • 1 cup Unsalted Butter, softened (225 g)
  • 1 cup Powdered Sugar (Icing Sugar), sifted (125 g)
  • 1 Large Egg Yolk
  • 1 tsp Vanilla Extract
  • ½ tsp Almond Extract
  • 2 ¼ cups All-Purpose Flour (280 g)
  • ½ tsp Fine Sea Salt (3 g)
  • ½ cup Unsalted Butter, softened (115 g) (for filling)
  • 3 cups Powdered Sugar (Icing Sugar), sifted (375 g) (for filling)
  • 2 Tbsp Heavy Cream or Whole Milk
  • 1 tsp Vanilla Extract (for filling)
  • ¼ tsp Almond Extract (Optional, for filling)

Instructions:

  1. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and powdered sugar together until light and fluffy (approx. 3-4 minutes). Scrape down the sides.
  2. Add Wet Ingredients: Beat in the egg yolk, vanilla extract, and almond extract until fully combined.
  3. Mix Dry Ingredients: Whisk the flour and salt together in a separate bowl. Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until just combined. Do not overmix.
  4. Chill the Dough: Divide the dough in half. Flatten each half into a thick disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 60 minutes, or until firm.
  5. Preheat and Prep: Preheat the oven to 175°C (350°F). Line two large baking sheets with parchment paper.
  6. Roll the Dough: Working with one disc at a time, roll the dough out between two sheets of parchment paper until it is approximately ⅛ inch (3 mm) thick. It must be thin.
  7. Cut the Wafers: Use a small cookie cutter (approx. 1.5 - 2 inches) to cut out shapes. Transfer wafers to the prepared baking sheets. Re-roll scraps only once or twice.
  8. Bake: Bake for 10–12 minutes per batch, rotating the tray halfway through, until the edges are lightly golden, but the centres remain pale.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  10. Prepare Filling Buttercream: Beat the ½ cup of very soft butter in a mixer until light and airy (3 minutes).
  11. Finish Filling: Gradually add the sifted powdered sugar, alternating with the vanilla and almond extracts and 1 tablespoon of heavy cream. Beat on medium-high speed until the filling is light, fluffy, and smooth. Add the second tablespoon of cream if the mixture feels too stiff.
  12. Pair and Fill: Match the cooled wafers by size. Dollop or pipe about 1 teaspoon of filling onto the flat side of one wafer, then gently press the second wafer on top to create a sandwich.
  13. Finish: Dust the finished cookies lightly with extra powdered sugar if desired before serving.