Cream Wafers

  • 1 C. Softened Butter
  • 1/3 C. Whipping Cream, unwhipped
  • 2 C. Sifted Flour

Mix butter, cream and flour thoroughly. Chill 1 hour. Preheat oven to 375 degrees. Roll 1/8″ thick. Cut into 1 1/2″ rounds with a cookie cutter. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on ungreased cookie sheet. Prick in four places with fork. Bake 5 to 9 minutes until slightly puffy. Put two cooled cookies together with Creamy Butter Filling.

Makes about 5 dozen

Creamy Butter Filling

  • 1/4 C. Butter
  • 3/4 C. Sifted Confectioner’s Sugar
  • 1 Egg Yolk
  • 1 tsp. Vanilla

Blend all ingredients. Tint green or pink if desired. Fill only as many wafers as you are going to use. Keep remaining filling.

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