- 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.
Reviews forCream Wafers
"These are a family tradition in our family begun by my Mom. Now that she has passed I have the honor of making them each year and mailing them across the miles. They are so light, flaky and delicious! Loved by everyone who tastes them."
"I've just made these for my family this evening and they are divine! The cookies are so light and crisp and they are just the right size for a yummy treat. I made a double batch, making the cookies as directed and they weren't particularly troublesome. The dough does get very hard in the fridge and I had to let it sit out a few minutes before I could roll it out. That said, it gets very soft very quickly at room temperature. So, plan accordingly. Also, I use powdered sugar instead of flour for rolling out all of my cut out cookies to keep them from becoming too tough."
"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 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!!!"