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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cream Wafers Recipe

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This recipe for Cream Wafers is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 375º for 9-10 minutes. Cookies should be set, but not browned. These are now very delicate and break easily. Remove cookies and cool on
rack.
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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