Tuesday, December 7, 2010

Cream Wafers

Christmas = cream wafers.  I loooove these cookies, my Mom has been making them as long as I can remember so not only are they delectable, but very nostalgic for me as well.  I don't know why these are considered holiday cookies, but in my house they are only made once a year during the holidays.  Well, maybe twice.  I think they would be perfect for a baby shower or some other event that calls for dainty sweet things.

This recipe is from my Mom's Betty Crocker cookbook from the 60s.  These delicate cookies consist of a melt-in-your-mouth cookie and a creamy vanilla filling.  My Mom gave me the recipe years ago but I never made them until last year, I get nervous around recipes that aren't drop cookies.  But these are really easy to make, and the result is a cute, delicious treat.  And yet for some reason they never do taste quite as good as when my Mom makes them.

A couple notes about the recipe: I used vanilla for the creamy filling and doubled the recipe.  I like icing and there is no way what they recommend would cut it.  I also find these cookies taste best when slightly chilled so I keep them in the fridge until about 1/2 hour before serving.  Enjoy!

2 C all purpose flour
1 C butter
1/3 C whipping cream
Creamy Filling (to follow)

Mix flour, butter & whipping cream. Cover & refrigerate at least
1 hour.

Heat oven to 375 deg. F. Roll about 1/3 of the dough at a time
1/8 in. thick on floured cloth-covered borad (keep reamining
dough refrigerated until ready to roll). Cut into 1 1/2 in. rounds.

Transfer round with metal spatula to piece of waxed paper that is
heavily coated with sugar; turn to coat each round. Place about
1 in. apart on ungreased cookie sheet. Prick each round with a
fork about 4 times. Bake just until set but not brown, 7 - 9 min.
Cool. Just before serving put cookies together in pairs w/creamy
filling. About 5 doz. cookies

Creamy Filling

Beat 1/4 C. margarine or butter, softened, 3/4 C. powdered sugar
& 1 tsp. vanilla until smooth & fluffy. Tint with few (1 to 2)
drops food color, if desired. (You want a pastel color). Beat
in a few drops water, if necessary, until of spreading consistency.
Just before serving, spread about 1 tsp. of tinted filling between
2 cookies.

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