The
photo is from the
Betty Crocker web site.
The original recipe is from the 1965
Betty Crocker Cookie Book.
These Cream Wafers are delicate, pastry-like rounds, one-bite wonders with a rich filling. There is no sugar in the actual wafer, though they are
dipped in sugar before baking. I have been making these cookies for over 40 years.
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and
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Cream Wafers Recipe - Swedish
Cream Wafers Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Rolled & Cutout Cookies
Cuisine: Swedish
Yields: 5 dozen
cookies
Prep time: 20 min
Cook time: 9 min
Ingredients:
2 cups all-purpose
flour
1 cup butter, softened
1/3 cup heavy or whipping cream
Granulated
sugar
Creamy Filling (see recipe below)
Preparation:
In a large bowl, mix together the flour, butter and whipping cream. Cover and refrigerate 1 hour or until firm.
Heat oven to 375 degrees F.
On a lightly floured surface, using your
rolling pin, roll out 1/3 of the dough at a time 1/8-inch thick. Cut dough into 1
1/2-inch rounds with a cookie cutter or a glass.
NOTE: You may also use your favorite
cookie
cutters
in making these cookies.
Cover a large piece of wax
paper with a generous layer of sugar. Using a spatula, transfer cookie rounds on
to the sugar. Carefully turn each cookie round to coat both sides with sugar.
Place on coated cookie on an
ungreased
cookie sheet and prick each
round with a fork 3 or 4 times.
Bake approximately 7 to 9 minutes or just until set but not brown; remove from oven. Remove from cookie
sheet to a
wire cooling rack
and let cool completely.
Make Creamy Filling; set aside.
When cookies are cool, spread approximately 1/2 teaspoon Creamy Filling on a cookie, then press another cookie
against the filling to make sandwiches. Repeat with remaining cookies.
Makes about 5 dozen
cookies.
Creamy Filling:
3/4 cup powdered (confectioner’s) sugar
1/4 cup butter, softened
1 teaspoon pure vanilla extract
Food coloring (red and green)
In a medium-size bowl, combine powdered sugar,
butter and vanilla extract, beating until smooth. Divide the filling between two
bowls and color each with a few drops of food coloring to make pink and
light-green filling.
NOTE: Thin with a little milk
or water (a few drops) if necessary.
