These creamy white cookies are delicate and flaky, and very elegant.
Cream wafers make a very special holiday treat. They are so pretty and sparkly and elegant. Our family loves them. My daughters have fond memories of these cookies while they were growing up, and just this year, Lorraine asked for them as her ‘birthday cake’.
I was given this recipe many years ago from a friend, and it has resided in my little recipe box all this time, coming out for special occasions, mostly these days getting forgotten. But about a year ago my friend Karen brought a plate of these very same cream wafers to a party. She told me she got the recipe way back in the sixties from her Betty Crocker cookbook! And to my surprise, the recipe is now online, and Betty Crocker gets the credit. Way to go Betty!
- 1 cup butter
- 2 cups flour
- ⅓ cup cream
- About ½ cup sugar, on a small plate
- One egg yolk
- 1 teaspoon vanilla
- ¾ cup powdered sugar
- ¼ cup cold butter
- Cut cold butter and flour together until butter is in small pieces. Add cream, stir just until beginning to hold together, press into a disk. Roll out on a floured board to ⅛ inch thick. Cut into 1-1/2 inch rounds. They are especially pretty with a scallop-edged cutter. Prick each round two times with a fork. Spray water over the tops of the rounds, or brush with water to help make the sugar adhere. Drop each wafer onto the sugared plate, then place on cookie sheet sugar side up.
- Bake at 375 for 8 to 10 minutes, or until just barely beginning to turn brown. Remove and allow to cool on a cooling rack.
- While they are cooling, make the filling. Beat softened butter, egg yolk and vanilla until soft and fluffy. Add powdered sugar and mix until incorporated.
- When the wafers are completely cooled, assemble the cookies. Put two wafers together with cream filling.