These cookies can be hard to make -- they’re fragile, so can break or crumble easily -- but they melt in your mouth. I made them a few weeks ago to take to a party. They’ve been around for years; I found the recipe in a 1963 “Betty Crocker’s Cooky Book” that I was given for Christmas last year.
Cream Wafers
1 cup butter or margarine
1/3 cup whipping cream
2 cups flour
granulated sugar, about ½ cup
buttercream frosting (use any favorite recipe)
Mix butter, cream, and flour thoroughly. Between sheets of waxed paper, roll dough 1/8” thick; slide dough (with waxed paper) onto a cookie sheet and refrigerate one hour or until firm. Note: divide the dough into two portions before rolling it out, if it’s easier to handle that way.
Place sugar in a small bowl or plate. Remove top sheet of waxed paper from chilled dough; cut dough into 1-1/2” rounds. Place cookies in sugar, turning to coat both sides. Place on parchment-lined baking sheet; prick four times with a fork. Bake at 375 degrees for 7 to 9 minutes or until slightly puffy (cookies will be pale); cool on wire rack. Sandwich two cookies together with buttercream frosting. Due to buttercream frosting, store cookies in refrigerator.
Makes about 5 dozen.
Cream Wafers
1 cup butter or margarine
1/3 cup whipping cream
2 cups flour
granulated sugar, about ½ cup
buttercream frosting (use any favorite recipe)
Mix butter, cream, and flour thoroughly. Between sheets of waxed paper, roll dough 1/8” thick; slide dough (with waxed paper) onto a cookie sheet and refrigerate one hour or until firm. Note: divide the dough into two portions before rolling it out, if it’s easier to handle that way.
Place sugar in a small bowl or plate. Remove top sheet of waxed paper from chilled dough; cut dough into 1-1/2” rounds. Place cookies in sugar, turning to coat both sides. Place on parchment-lined baking sheet; prick four times with a fork. Bake at 375 degrees for 7 to 9 minutes or until slightly puffy (cookies will be pale); cool on wire rack. Sandwich two cookies together with buttercream frosting. Due to buttercream frosting, store cookies in refrigerator.
Makes about 5 dozen.
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