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Cream Wafers Recipe

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This recipe for Cream Wafers, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Stender
Added: Thursday, January 27, 2011


2 cups flour
1 cup butter
1/3 cup heavy cream (whipping)
1/4 cup butter
granulated sugar (for coating cookies)
1/4 cup Crisco shortening
1 tsp. vanilla
dash of salt
1 box powdered sugar ( approx. 4 cups)
tinting for frosting
water to make the right consistency

Mix flour, 1 cup butter, and cream together. Shape into a ball. Divide in half. On a long piece of lightly floured waxed paper, roll out dough to 1/8" thick. Place waxed paper and dough on a flat cookie sheet. Repeat and stack cookie sheets. Cover top with saran wrap and chill. When cutting cookies, the dough needs to stay cold.
Take out 1 cookie sheet. Cut 1 1/2" circles or shapes (flower, or star) with cookie cutter. Place granulated sugar on a plate and coat both sides of cookie.
Place cookie on parchment -lined baking sheet, or ungreased cookie sheet. Using a fork, prick 3-4 times on top. Bake at 375 for 9-10 minutes. Cookies should be set, but not browned. These are now very delicate and break easily. Remove cookies and cool on
FROSTING: Beat shortening, vanilla, salt, and powdered sugar together until light and fluffy. Tint. Pipe frosting onto bottom of 1 cookie. Place another cookie, face up. Barely press them together, if at all.

Personal Notes:
Personal Notes:
These look better with tinted frosting.




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