Cream Wafers

31st December, 2009 - Posted by Emily - Comments

The Christmas Cookie series continues! The rest of the posts aren’t in order of favorites because it’s just too hard for me to decide. This post contains a favorite from the annual “Christmas Cookie Extravaganza” with my friend Sara Beth. We went a little overboard the first year (2007, I believe) and baked from 9am until the evening. We scaled it back a little the next two years. The Cream Wafers make it on the menu each year though! We use the recipe from Sara Beth’s vintage Betty Crocker Cooky Book.

We make them small, because they look cuter (and you can eat a few without feeling guilty!). Although I’m not always a huge fan of making cut-out cookie because they can be somewhat labor-intensive, this recipe is great because it calls for just a few ingredients and they taste so good!

Cream Wafers
From this recipe, although we make ours to look more like this

For Cookies:
2 cups flour
1 cup butter
1/3 cup heavy whipping cream
Sugar

Mix flour, butter and the whipping cream together. Cover and refrigerate about 1 hour or until firm. Heat oven to 375 degrees. Roll dough 1/8 inch thick on lightly floured surface. Cut into desired shapes with small round cookie cutters. Put sugar in a shallow bowl. Turn each cutout in sugar 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, make the filling.

For Filling:
3/4 cup powdered sugar
1/4 cup butter
1 teaspoon of flavor extract of your choice (we use vanilla or almond, but you could do lemon, peppermint, or whatever you want!)
Food coloring, if desired (we use green and red)

Mix all ingredients together. If the frosting is too thick, you can add a bit of milk or water. If it’s too thin, add more powdered sugar. Spread the frosting onto the backside of a cutout cookie, then sandwich together with another cutout cookie. Tip: we put the frosting into a piping bag to frost the cookies. It’s really easy and looks a lot neater.