Cream Wafers

[nverland]

Cream Wafers
Prep 45 min Total 1 hr 45 min Servings 60

Ingredients

Wafers
2 cups all-purpose flour
1 cup butter or margarine, softened
1/3 cup whipping (heavy) cream
Granulated sugar

Creamy Filling
¾ cup powdered sugar
¼ cup butter or margarine, softened
1 teaspoon vanilla, lemon extract or peppermint extract
Food color, if desired

Steps

1- In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.
2- Heat oven to 375ºF. Roll one-third of dough at a time 1/8-inch-thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut into desired shapes with 1 1/2-inch cookie cutters. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper, using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times.
3- Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
4- Meanwhile, mix all Creamy Filling ingredients until smooth. Add a few drops water if necessary. Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.


Expert Tips

To make rolled cookies, start with properly chilled dough. Avoid rerolling the dough more than twice to bake the most tender cookies.