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Cream Wafers

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Ingredients
  Soft butter/Margarine 1 1⁄4 Cup (20 tbs)
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Sifted regular all purpose flour 2 Cup (32 tbs)
  Granulated sugar 1 Tablespoon
  Confectioners sugar 3⁄4 Cup (12 tbs)
  Egg yolk 1 , beaten
  Vanilla extract 1 Teaspoon
Directions

1. In large bowl, with mixer at low speed, beat 1 cup butter with cream and flour until creamy; refrigerate 4 hours, or until firm enough to roll out.
2. Start heating oven to 375°F.
3. On floured, cloth-covered surface, roll out one third of dough at a time (keep rest refrigerated) to 1/8 inch thickness. With floured 1 1/2-inch cookie cutter, cut into rounds; transfer rounds to wax paper, covered with granulated sugar. Place on ungreased cookie sheets. With fork, prick each round about 4 times.
4. Bake 7 to 9 minutes; then remove at once to wire racks; cool.
5. Meanwhile, in small bowl, beat confectioners' sugar gradually into 1/4 cup butter until fluffy; beat in egg yolk and vanilla until smooth; refrigerate this filling.
6. To serve, put wafers together in pairs with filling between. Makes about 40.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Butter

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