Cream Wafers Recipe – Swedish Creme Wafer Cookies

 

These Swedish Cream Wafer Cookies are delicate, pastry-like rounds and one-bite wonders with a rich filling.  There is no sugar in the actual wafer, though they are dipped in sugar before baking.

 

This cookie has six easy ingredients that make these puffy pastry-like treats.  There is no sugar in the actual wafer cookie.  They are dusted or dipped in different color and texture sugars before baking to make a sweet and delicate crunch.  These little Swedish treats can be made any time of year but I like to make them at Christmas using my Christmas cookie cutters.  For fun you can also use food coloring to make bright and festive fillings for the centers.

Cream Wafer Cookies

 

 

Cream Wafer Cookies Recipe:

Cream Wafers Recipe - Swedish Creme Wafer Cookies

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 5 dozen cookies

Ingredients:

2 cups all-purpose flour
1 cup butter, softened 
1/3 cup heavy or whipping cream
Granulated sugar
Creamy Filling (see recipe below)

 

Instructions:

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.  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.

 

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.

 

https://whatscookingamerica.net/Cookie/CreamWafers.htm

 

Source:  The photo is from the Betty Crocker web site.  The original Cream Wafer cookie recipe is from the 1965 Betty Crocker Cookie Book.

 

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