Cream Wafer Cookies

Cream Wafer Cookies (Photo by How2Heroes)

I have such fond memories of helping Mom make these each year for Christmas. They also make great baby or wedding shower cookies, just tint the icing with pastels or any color you like.

Printable Recipe

Recipe by: Amy Bradt                                                                  Yield: 5 dozen cookies

Ingredients
For the Wafers:
1 cup butter, softened
1/3 cup whipping cream
2 cups flour
granulated sugar
For the Creamy Filling:
1/4 cup butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla
food coloring

Directions
For the Wafers:
Mix thoroughly butter, cream and flour.  Cover and chill.  

Heat oven to 375°.  Roll about 1/2 dough at a time 1/8 inch thick on floured cloth-covered board (keep remaining dough refrigerated until ready to roll).  Cut into 1½-inch circles.

Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar.  Place on ungreased cookie sheet.  Prick rounds with fork four times.

Bake 7 to 9 minutes or just until set but not brown; cool.  Put cookies together in pairs with Creamy Filling.

For the Creamy Filling:
Cream butter, sugar and vanilla until smooth and fluffy.  Tint with few drops food color. Add drops of water if necessary for proper spreading consistency.

Notes
You can also use miniature Christmas cookie cutters, such as trees or snowflakes, but using the round cutter is the easiest and least stressful.

Original recipe from: Betty Crocker Cookbook