cream wafers

Butter, whipping cream and flour are the magic trio that creates dough that bakes into melt-in-your-mouth wafer cookies.

Cream Wafers

Gold Medal™ all-purpose flour

butter or margarine, softened

whipping (heavy) cream

sugar

vanilla, lemon extract

Food color,

In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.

Heat oven to 375°F. Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut into desired shapes with 1 1/2-inch cookie cutters. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper, using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times.

Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.

Meanwhile, mix all Creamy Filling ingredients until smooth. Add a few drops water if necessary. Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.

These cream wafers are a light pastry cookie filled with  sweet, creamy buttercream. Adorable and delicious!

butter

heavy cream

all purpose flour

butter, room temperature

vanilla extract

– food coloring/sprinkles

Prepare the Wafers: In the bowl of your stand mixer combine the butter, cream, and flour on low speed until the dough comes together.

Chill the dough for 2 hours or overnight.

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

On a lightly floured surface roll out the dough to 1/8- inch thick. Using a small (1.25- inch) round cookie or pastry cutter cut the dough out and place on the prepared baking sheet. Prick with a fork 3 or 4 times.

Bake for 8-9 minutes, until lightly golden on the bottoms.

Transfer to a wire rack to cool completely.

Prepare the Filling: In the bowl of your stand mixer fitted with the paddle attachment mix the butter, powdered sugar, cream, and vanilla until smooth and creamy, scraping the sides of the bowl as necessary.

Divide the filling as desired and mix in a drop of food coloring to achieve the color(s) desired.

Fill a pastry bag(s) or zip-top bag with the corner cut off with the filling. Squeeze a small amount of the filling onto the bottom of half the cookies. Alternately, you could use an offset spatula to spread the filling. Top the filling with the remaining cookies and roll in sprinkles if desired.

These are the most delicious cookies you will ever eat. I learned to make these when I was about 16. i got the recipe out of a betty crocker cookbook. its had a lot more ingredients to work with. I love how you have made the recipe so much simpler.  Thank you so much for posting this. love them .

Top 2 cream wafers recipes from across the web

The most viewed cream wafers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cream Wafers

Cream Wafers

Top 2 cream wafers recipes from across the web

The most viewed cream wafers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cream Wafers

Cream Wafers

The most viewed cream wafers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine