Cream Wafers
Makes about 602 cup all-purpose flour
1 cup margarine or butter
1/3 cup heavy cream
sugar
Creamy filling: below
Mix the ingredients to a dough and chill for an hour. Roll out half at a time to 1/8" thick and cut in 1 1/2" rounds. Carefully dip both sides of cookie in sugar and place on ungreased baking sheets lined with parchment paper. Poke with a fork 4 times and bake 7-9 min. at 375 F. When cool fill with filling and sandwich together.
Creamy filling:
3/4 cup powdered sugar
1 teaspoon vanilla (or other flavoring such as almond or peppermint)
1/4 cup margarine or butter
food color if desired
Mix all filling ingredients until smooth, add a few drops of water if needed.
Reviews of Cream Wafers:
1-5 of 36 reviews Next >>
Deanna in Ohio, in Florida for College Mar 27, 2008
Would make this again.
I love this recipie! It is so much fun and delicious!
Marisa Dec 25, 2007
Would make this again.
I have been making these for 25+ years - they are definitely a favorite! My mom makes over 12 different kinds each year - and she used to make 3 batches of these every year - that's a lot of little wafers to frost. A little tip - frost them with a spoon very gently - the first time I made them on my own, I broke the first 5 I tried to frost - they are fragile little guys!
A cookie baker in Clackamas, OR Dec 20, 2007
Would make this again.
This cookie is a Christmas tradition with my family. My mom has made these since I was very small (I now approaching the 1/2 century mark). My nieces and kids call them "Christmas Crack" because they are so addictive and so good!
Robbie in Moosonee, Ontario Dec 17, 2007
Would make this again.
I will make this again and again. I love these cookies.
A cookie baker in Spokane, WA. Dec 16, 2007
Would make this again.
I love this recipe, my family has made it for years. Baking is a science and this recipe must be precise! Follow this recipe to a T and you will always have results. It's not a recipe to rush, it's a process, I usually break down into 3 days, a)make dough/refrig. b)roll-out "thin" & bake c) put filling in. It freezes well! I like to put almond flavoring in the crust. It's a festive pretty cookie as you can color the filling to the deco of the season. This is not a cookie to throw together or for beginners. You must be precise in cut outs to match up. This is a favorite by all at our family Christmas. One tip: in rolling out, use (sifted) powder sugar instead of flour, but the less the better.
