Cream wafers
5 dozen
Ingredients
| Quantity | 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 |
| Granulated sugar | ||
| 1 | teaspoon | Vanilla |
| Few drops food coloring | ||
Directions
WAFERS
CREAMY FILLING
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