Now, on to cream wafers. I got this recipe from one of the Taste of Home magazines a few years ago. I just thought they were so darn cute in their picture that I had to try them. And they were fabulous. These little sandwich cookies are perfect for any holiday cookie try or cocktail party.
The wafer dough is not a sweet dough; it’s actually more like a tart crust or shortbread. But when you sprinkle it with sugar and add the sweet, creamy filling to the wafer, it’s a perfect combination.
Did I mention they’re cute?
Cream Wafers
Makes about 30
½ c. butter
1 c. flour
3 Tbsp. heavy cream
Sugar for sprinkling
Filling
¼ c. butter
¾ c. powdered sugar
½ tsp. vanilla
3 Tbsp. heavy cream
Food coloring
1. Beat butter, flour, and cream in a bowl until a ball of dough forms.
2. Shape dough into a disk. Wrap in plastic wrap and refrigerate 1 hour.
3. Preheat oven to 375. Roll dough out to a thickness of 1/8”. Cut with a floured donut hole cutter or other 1” round cutter.
3. Preheat oven to 375. Roll dough out to a thickness of 1/8”. Cut with a floured donut hole cutter or other 1” round cutter.
If the dough sticks in the donut hole cutter, poke a knife through the openings on the other side to pop it out.
Continue until you've used up all the dough.
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