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Cream Wafers Recipe
Cream Wafers Recipe photo by Taste of Home
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Cream Wafers Recipe

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4.5 51 34
Publisher Photo
“My sons used to help me make these cookies, and now my oldest granddaughter helps. When the smaller grandchildren are home, they help, too,” writes Linda Clinkenbeard of Vincennes, Indiana. The cute little sandwich cookies are tender, buttery and melt-in-your-mouth good!
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES: 24 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup all-purpose flour
  • 3 tablespoons heavy whipping cream
  • Sugar
  • FILLING:
  • 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

Nutritional Facts

91 calories: 1 each, 7g fat (4g saturated fat), 18mg cholesterol, 59mg sodium, 8g carbohydrate (4g sugars, 0g fiber), 1g protein .

Directions

  1. In a small bowl, beat butter, flour and cream. Cover and refrigerate 1 hour or until easy to handle.
  2. 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.
  3. Bake 7-9 minutes or until set. Remove to wire racks to cool.
  4. 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.
Originally published as Cream Wafers in Simple & Delicious November/December 2006, p48

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Cream Wafers

AVERAGE RATING
(34)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
roycorinne
Reviewed Dec. 22, 2013

"This is how I adjust it: 1 cup butter, 2 cups flour, 1/3 cup whipping cream."

MY REVIEW
xylo_g
Reviewed Dec. 5, 2013

"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!"

MY REVIEW
germanycook
Reviewed Mar. 7, 2013

"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."

MY REVIEW
dnelson252
Reviewed Dec. 23, 2012

"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!!"

MY REVIEW
whispurr
Reviewed Dec. 22, 2012

"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."

MY REVIEW
SuzBrinkman
Reviewed Dec. 7, 2012

"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!!!"

MY REVIEW
mommyofmyboys
Reviewed Dec. 4, 2012

"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."

MY REVIEW
rochellelovegren
Reviewed Jan. 11, 2012

"Always make a double batch! They freeze well and you will be a superstar everywhere you bring these...assuming you share them, that is."

MY REVIEW
T. Comer
Reviewed Jan. 8, 2012

"These cookies are great, everyone loved them."

MY REVIEW
rrichardson
Reviewed Dec. 20, 2011

"I've been making this recipe for several years and it is one of my favorite all-time cookies. My husband and kiddos love it! The only problem is I can stop eating them! That and it takes some time to assemble. One tip I would share that saved me A LOT of time this year: Pipe the frosting on one cookie and then sandwich the two sides together. Also, I used some leftover crushed peppermints as a topping for some of them. They are really tasty and pretty!"

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