More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 2 cups flour (all-purpose)
- 1 cup butter, softened
- 1/3 cup heavy cream or whipping cream
- Sugar (granulated)
- 3/4 cup powdered sugar (confectioners' sugar)
- 1/4 cup butter, softened
- 1 teaspoon pure vanilla extract
- Food coloring (red and green)
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.
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.
Source: The photo is from the Betty Crocker web site. The original Cream Wafer cookie recipe is from the 1965 Betty Crocker Cookie Book.
2 Responses to “Cream Wafers Recipe – Swedish Creme Wafer Cookies”
I would like to know what is Swedish about these? I have been unable to find an actual Swedish equivalent of this.
I have made these for years. Original recipe was from the Pream (coffee creamer jar). The cookies need to be rolled very thin (1/8”) for best results. Yum! Also use almond flavoring in the filling instead of vanilla.