Cream Wafers Recipe
- 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
- 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.
1 each: 91 calories, 7g fat (4g saturated fat), 18mg cholesterol, 59mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.
Reviews for Cream Wafers
"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!!!"
"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."
"These cookies are great, everyone loved them."
"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!"
"These cookies are a family tradition - my grandma made these for my dad when he was growing up, and my mom made them for me and my dad as I was growing up. These are a little time consuming and require a gentle touch, but they are so worth it!"
"I have made these cookies for more years than I want to admit to and I still love them. When my son went to college this is the only sweet he wantd out of all the goodies that I make at the holidays. They are awsome."
"These are lovely and will become a tradition. I think I'll experiment with a little lemon flavoring in the frosting for a change. Good to see another Vincennes baker."
"I received this recipe from a friend back in the early 80's and loved it then,it does take some time to make and assemble them, but they are worth it. I have gotten married since i got this recipe and make them for my husband now, who asks for them to be made at xmas time. I thought it was pretty neat when I seen it in one of the taste of home fliers that come with my books every other month."
"Make every year for Christmas!"
"I have been making these cookies for many many years. My husband and children don't think it's Christmas until I make these."
"I first saw this recipe in my 1969 Betty Crocker cookbook. We weren't sure how they would turn out when we first tried them, but the recipe is now a family favorite! The wafers are light and tender, and the filling is delicate and creamy. The filling can be colored to fit any occasion. I dare you to eat just one!"
"Made these for the first time last year and will quadruple the number of batches this year. Was an instant hit with my husband, children, neighbors, co-workers and friends!"
"I made these for the first time for Christmas last year and am looking forward to making them again this year."
"I love these thinsg"
"These were pretty and tasted wonderful. My problems with the recipe are my fault. I have a lot of problems getting dough to the correct thickness and for some reason mine turned into ovals instead of circles. Didn't stop me from serving them or people from devouring them."
"These were SO good! I will definitely make them again! And I didn't think they were a pain at all!"
"These cookies are the best I've ever made! But I think instead of spreading the filling, I'm going to pipe it next time... I think it will be easier!"
"A family friend makes these cookies every year, but we know them as "pain cookies" because they're a pain to make! (Well worth it though.)"
"I make these cookies every year. I also fill them with melted chocolate."
"LOVE THESE COOKIES. dIDN'T HAVE A PROBLEM, OTHER THAN DIDN'T MAKE ENOUGH."
"maybe you could put a little more whipping cream in to hold them together a little bit."
"Dear Cheese - I had the same problem - I really liked the cookies but won't make them again because the dough was too hard to deal with."
"Novice cook here -- I just tried my first batch of these, and the cookies themselves just fall apart. They taste great, but aren't holding together. any clue what I did wrong?"
"Hello, These are perfect for any occasion. To speed up the filling process, I line 1/2 the cookies bottom sides up on a waxpaper lined kitchen towel and apply filling using my decorator bag and a star tip. The filling drops quickly and evenly on each. Simply put cooky tops on, and presto, you're finished a lot quicker."
"I used to make these for weddings. Just tint the filling to match the bridal color."
"These are my family's favorite! I make them ahead and freeze them with no problem."
"do you think these can be made ahead of time and be sealed up in a tupperware type of container? I am hesitant due to the whipping cream in the filling. OR should they just be refrigerated"
"It seems to me these cookies are meant to have the plain buttery flavor and the sweetness comes from the sugar sprinkle and filling."
"Has the sugar been omitted in the dough due to the sprinkle on the unbaked cookie and the sweet filling or did the author simply forget to include it in the recipe?"
"They sound terrible, no sugar in the dough!"
"Re: Cream Wafers...Awesome cookie, they actually do melt in your mouth. I used the small hole cutter used for the hole of a donut. When iced and put together they are really cute. i'm now on my 2nd batch!"
"My girlfriend and I use different holiday cutters to fit the holiday!"
"These look great....I will definately give them a try"
"Many years ago I made these cookies for the dessert table at a friend's wedding. I believe I dusted them with powdered sugar after cooling, rather than sugar before baking. They are wonderfully easy, tasty and pretty. Thanks for helping me to "reconnect" with a recipe I'd lost track of! Blessings...Jill"
"They look so pretty!"
"Do these need to be refrigerated?"
"this recipe is in my betty crocker cookbook-i've made these cookies for years!karen F."
"When we tested this cookie recipe in the Test Kitchen, they instantly became one of my favorite Christmas cookies. I remember I walked them around, here at Taste of Home, for my co-workers to try. They're perfect for cookie trays! The cookie base is so tender and creamy center is delightful. The centers can be colored to suite any holiday. Delicious and special!"
"These are THE best. They melt in your mouth. I usually end up making about 6+ batches of these during the holiday's."