Cream Wafers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Wafers
2 cups Gold Medal™ all-purpose flour
1 cup butter or margarine, softened
⅓ 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
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Directions: |
Directions: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 ½-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 ½ teaspoon filling between bottoms of pairs of cookies. |
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Number Of
Servings: |
Number Of
Servings:60 |
Preparation
Time: |
Preparation
Time:1 hour, 45 minutes |
Personal
Notes: |
Personal
Notes: To make rolled cookies, start with properly chilled dough. Avoid rerolling the dough more than twice to bake the most tender cookies.
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