Cream Wafers
"These yummy cookies are so cute and very delicate. My family has always made these cookies at Christmas time, and made a red and green filling. But I found that making them once a year wasn't enough, so I've been known to make them once a month! You'll love them!"
- Ready In:
- 1hr 37mins
- Yields:
- Units:
Nutrition Information
8
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ingredients
- 2 cups flour
- 1 cup butter or 1 cup margarine, softened
- 1⁄3 cup heavy whipping cream
- sugar
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Creamy Filling
- 1 1⁄2 cups powdered sugar
- 1⁄2 cup butter or 1/2 cup margarine, softened
- 2 teaspoons vanilla
- food coloring, if desired
directions
- Mix flour, butter, and whipping cream.
- Cover and refrigerate about 1 hour or until firm.
- Preheat oven to 375 (F).
- Roll 1/3 of the dough at a time on a floured surface.
- Roll the dough until it is 1/8 inch thick.
- Cut dough into 1 1/2 inch rounds (or by using the opening of a shot glass).
- Dip both sides of cookie in sugar.
- Place sugared cookies on ungreased cookie sheet.
- Prick each cookie about 4 times with a fork.
- (This allows air to escape from the cookie while baking, so it can rise.) Bake cookies in preheated oven for 7-9 minutes, until set but not brown.
- Remove cookies from sheet and allow to cool completely.
- Meanwhile prepare the creamy filling.
- Creamy Filling: Mix all ingredients until smooth.
- Smooth about a teaspoon of the filling onto a cookie, and top with another cookie.
- Keep cookies refrigerated for up to 7-10 days.
- if they last that long!
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RECIPE MADE WITH LOVE BY
@Cooking to Perfecti
Contributor
@Cooking to Perfecti
Contributor
"Hi! My name is Elaine. I am still currently in school, but one of my favorite hobbies, along with dancing, is to cook. Ever since I was really young, my mom and I would make everything together, especially cookies, cakes, and all other sweets. My dad always cooked dinners, and has passed down many good tips and wonderful recipes. I work whenever I can as a hostess at a nearby restaurant."
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I was going to submit this recipe because my sister wants it and these are such delicious cookies. My mother and I have been baking these cookies for quite a few years now. They are a light flaky buttery cookie almost pastry like with a fluffy filling. They cookies are very delicate so it is important to use a small cookie cutter or they break very easily! I love PetesNina's Ideas to make the job less time consuming I am definatly going to give them a try next time I make them!
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We make these - cut them in circles with a small glass and then put an Andes Mint in the center, topping with another circle. If you do the edges with a fork, they look really nice and are a big hit on any Cookie Tray.
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I love these, I was reading the shortcuts by PetesNina and I have a couple of more shortcuts that I do. Rather than just leave the dough in a bowl I form it into a log wrapped in wax paper the diameter I want the finished product. When I cut them I put them on parchment paper and then sprinkle the sugar over the cookies, I only do one side if I'm going to fill them. With 5 kids and 3 of them really small so I need all the help I can for these :-). I will definitely use the piping suggestion for the next time since I tend to break them when I use the knife :-(
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These deserve 10 stars!! Growing up in Pennsylvania, our family made these for cookie tables at all the family weddings. These were my favorites! I haven't made them since i was a kid. They are somewhat time consuming but well worth it. I asked some family member a few years ago for the recipe but nobody had made them in years and i guess i didn't call themby thr right name because nobody found the recipe, but Thanks to Zaar, i have it and will keep it in my own personal favorites file!! To be my family secret...hee hee hee. Thanks so much.
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