Friday, December 19, 2008

Cream Wafers

So far today, I’ve baked a sugar cookie coffee cake, two batches of peanut blossoms, and Christmas cookies. I feel like Wonder Woman. But with no makeup, messy hair, and flour on my breastplate. (And I’m not actually wearing a breastplate. Today.)

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

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.

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.

Heh. It’s like a Connect Four board.

4. Place wafers on a baking sheet. Sprinkle with sugar and poke with a fork to keep them from puffing up too high. Bake for 7-9 minutes, then cool completely.
5. Combine filling ingredients to desired consistency. Add food coloring.

6. Carefully spread half the wafers with icing, and top with the other halves.

7. Serve immediately or refrigerate.

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