- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 3 tablespoons heavy whipping cream
- 1/4 cup butter, softened
- 3/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1-1/2 to 2 teaspoons heavy whipping cream
- 1 drop each red and green food coloring
- In a small bowl, beat butter, flour and cream. Cover and refrigerate 1 hour or until easy to handle.
- Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 1-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3-4 times with a fork.
- Bake 7-9 minutes or until set. Remove to wire racks to cool.
- In a small bowl, combine butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green. Carefully spread filling on bottom of half of the cookies; top with remaining cookies. Yield: 2 dozen.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Cream Wafers
"This has been a favorite of mine for as long as I can remember!! I have found as well as another reviewer, that rolling the dough into logs, wrapping in waxed paper and refrigerating the dough works wonders. Don't chill longer than an hour though, the dough will be too hard to easily deal with.Did you know one of the original publications of this recipe calls for a raw egg yolk in the frosting? (I collect old cookbooks) :)"
"These have been a family favorite for years!. I make them for holidays and very special occasions. They are so, so awesome!!! Delicate, buttery and addictive !"
"This is how I adjust it: 1 cup butter, 2 cups flour, 1/3 cup whipping cream."
"Love these cookies! I tend to make them for various holidays and just use different colors....always a hit! Since I don't have an actual cookie cutter that size, I used a top from an empty spice container. Maybe a little too small. I made a double batch and ended up with over 12 dozen sandwiches!"
"These are the classic cookie for weddings. And so delicious, delicate. I've been making these for years and always rolled them out, what a pain.... such good advice to roll them into logs and cut them into slices! It made the whole process way easier."
"Instead of rolling out the dough, I make the dough into several logs, wrap them in waxed paper or plastic wrap...refrigerate until solid and then cut the logs into 1/4" slices. You can use dental floss to cut these instead of a knife...they keep their shape better instead of getting squished. Really saves time!!"
"This is pretty easy to make. I found it only made 14 sandwich cookies though. I think the printed cookie count is for the cookies prior to being assembled. I flavored the filling with raspberry and lime. I also had to extend the cooking time to 14 minutes."
"This cookie is so light and airy and the filling is very light too...just the right amount of sweetness! Actually, I'm making this frosting recipe a "must have" in my cookbook!!!"
"There is no sugar in the "wafer" part, so they aren't super sweet, but the cream filling makes these pretty good for something different. You could change the coloring up, too, for different holidays if you like. I would possibly make it again."
"Always make a double batch! They freeze well and you will be a superstar everywhere you bring these...assuming you share them, that is."