Cream wafers

Yield: 5 dozen

Measure Ingredient
2 cups All-purpose flour
1 cup Butter or marg., softened
¼ cup Butter or marg., softened
¾ cup Powdered sugar
⅓ cup Heavy whipping cream
\N \N Granulated sugar
1 teaspoon Vanilla
\N \N Few drops food coloring



Mix flour, softened butter and whipping cream. Cover and refrigerate at least one hour. Heat oven to 375. Roll about ⅓ of the dough at a time ⅛" thick on floured cloth-covered board [keeping remaining dough refrigerated until ready to roll]. Cut into 1½" circles.

Transfer circles with a spatula to waxed paper coated with sugar.

Turn each circle so both sides are coated with sugar. Place on an un-greased cookie sheet. Prick each circle with a fork 4 times. Bake 7-9 min or until just set but not brown. Cool. Just before serving make sandwiches with ½ tsp of the creamy filling.

For the filling, beat butter, sugar and vanilla until smooth and fluffy. Tint with food color if desired. Stir in a few drops of water if the mixture is too stiff to spread.

From: Betty Crocker's 40th Anniversary Edition Cookbook. Posted by: Jim Weller

Submitted By JIM WELLER On 04-18-95

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