cream wafer cookies

These are easy to do but labor intensive. They are a bit easier if you follow some of the techniques described in the “most fantastic baking tool ever“.

Cream Wafer Cookies by Betty Crocker

makes about 35 complete sandwich cookies

1 cup butter, softened

1/3 cup whipping cream

2 cups flour

sugar for coating dough

1/4 cup butter

3/4 cup icing sugar

1 teaspoon vanilla

1 teaspoon custard powder

few drops whipping cream

food coloring if desired

Preheat oven to 350 degrees. (convection 325 degrees) Mix together butter, whipping cream and flour thoroughly. Cover and chill.  Roll out 1/3 of dough to 1/8″ thickness between 2 sheets of very lightly floured parchment. Chill. Cut into 1 3/4” circles.
Transfer cookies to a tray style cookie sheet which is heavily coated with granulated sugar. Turn each cookie to coat both sides. Place on parchment lined cookie sheet.  Pierce evenly with fork. Chill any time the dough is too soft to handle. Chill before baking. Bake for 7 – 9 minutes or until slightly puffy.  Cool on racks.

For filling:  Cream together butter, icing sugar, vanilla, custard powder and whipping cream.  Tint with a drop of food coloring if desired. Spread filling on the underside of one cookie and stick to another. Store these in the refrigerator or freezer. Best to hide them as they will disappear before your very eyes.

uncooked wafer cookies

cooked wafer cookies

cream wafer cookies

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