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
  • 1
    drop each red and green food coloring

How to Make Cream Wafers


  1. In a mixing bowl, beat the butter, flour, and cream. Cover and refrigerate for 1 hour or until easy to handle.
  2. On 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.
  3. Bake at 375 for 7 - 9 minutes or until set. Remove to wire racks to cool.
  4. FILLING -- 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.
  5. Sometimes 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!

Printable Recipe Card

About Cream Wafers

Course/Dish: Cookies

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