Cream Wafers

Sandy Young


I found this recipe in the November-December 2006 issue of Simple & Delicious. Every time I make them, people feel as though they've died and gone to Heaven! They are scrumptious . . . buttery, flaky, and one bite only. Enjoy!


★★★★★ 2 votes


1/2 c
butter, softened
1 c
all-purpose flour
3 Tbsp
heavy whipping cream
granulated sugar


1/4 c
butter, softened
3/4 c
sifted confectioners' sugar
1/2 tsp
vanilla extract
1 1/2 - 2 tsp
heavy whipping cream
drop each red and green food coloring


1In a mixing bowl, beat the butter, flour, and cream. Cover and refrigerate for 1 hour or until easy to handle.
2On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with a floured 1 1/4 or 1 1/2-inch round cookie cutter. Place 1 inch apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3 - 4 times with a fork. Don't omit the pricking. If you do, the little cookies will puff up and not make neat cookies.
3Bake at 375 for 7 - 9 minutes or until set. Remove to wire racks to cool.
4FILLING -- In a small bowl, combine the 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 the bottoms of half of the cookies; top with remaining cookies. Yield: 2 dozen sandwich cookies.
5Sometimes I bake the cookies and freeze them; then I put the filling between them just before I'm going to serve them. Works just fine!

About Cream Wafers

Course/Dish: Cookies