Cream Wafers Recipe

Ingredients

• 2 cups flour
• 1 cup butter or 1 cup margarine, softened
• 1/3 cup heavy whipping cream
• 1 1/2 cups powdered sugar
• 1/2 cup butter or 1/2 cup margarine, softened
• 2 teaspoons vanilla
• food coloring, if desired
• sugar

Instructions

1. In a mixing bowl, combine 2 cups flour, 1 cup softened butter (or margarine), and 1/3 cup heavy whipping cream.
2. Cover the mixture and refrigerate for about 1 hour or until the dough is firm. Set a timer; you don’t want to forget it in the fridge.
3. Preheat your oven to 375°F. Get that oven nice and toasty before baking.
4. On a floured surface, roll out 1/3 of the chilled dough at a time until it is 1/8 inch thick. The thinner, the better for that perfect crunch.
5. Using a round cookie cutter or the opening of a shot glass, cut the dough into 1 1/2 inch rounds. Gather the scraps and re-roll if needed.
6. Dip both sides of each cookie in sugar, giving them a sweet sparkle.
7. Place the sugared cookies on an ungreased cookie sheet, leaving space in between them.
8. Using a fork, prick each cookie about 4 times. The is essential as it allows air to escape while baking, ensuring a perfect rise.
9. Bake the cookies in your preheated oven for 7-9 minutes, until they are set but not browned. Keep an eye on them; you want them pale and lovely.
10. Once baked, remove the cookies from the sheet and let them cool completely on a wire rack.
11. Meanwhile, prepare the creamy filling by mixing together 1 1/2 cups powdered sugar, 1/2 cup softened butter (or margarine), 2 teaspoons vanilla, and food coloring if desired, until smooth and creamy.
12. Spread about a teaspoon of the filling onto the bottom side of one cookie, and top it with another cookie. Press gently to adhere. Repeat until all cookies are filled.
13. Keep the assembled cookies refrigerated for up to 7-10 days, but they likely won’t last that long.