Cream Wafers

Cream Wafers | The Merrythought These little cookies are amazing. Melt-in-your mouth, can’t-stop-eating them amazing. A perfect shortbread wafer cookie filled with delicious buttercream. They have been a favorite at all our family bridal/baby showers for years.
They can be a little tedious to make, as any cutouts can be, but well worth it – trust me!  I like to make them pretty small – so that adds to my time. They are also flaky, so be gentle. I usually lose some to crumbling (darn, gotta eat those broken cookies!).
Cream Wafers | The Merrythought

Cream Wafers

For the Wafers:
1 cup {2 sticks} butter, softened
1/3 cup heavy cream
2 cups all-purpose flour
Granulated sugar

For the Cream Filling:
1 cup powdered sugar
1/2 cup butter, softened
1 teaspoon vanilla
Food coloring, if desired

Cream together the butter, heavy cream, and flour . Cover and refrigerate about 1 hour or until firm.

Heat oven to 375ºF. Roll about one-third of the dough at a time to 1/8-inch thickness on lightly floured surface {keep remaining dough chilled}. Cut into desired shapes with cookie cutters. Generously cover large piece of waxed paper with granulated sugar. Place cutouts in sugar on waxed paper, turn to coat both sides. Place on lightly greased cookie sheet. Prick each cutout with fork a couple of times.

Bake at 375º, 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely.

While the cookies are baking, prepare the cream filling by beating together the butter, powdered sugar and vanilla until smooth and fluffy. Add a few drops of food coloring, if desired, and mix well. Spread a bit of cream filling on a cookie and top with another cookie to make cute little sandwiches.

Cream Wafers | The MerrythoughtCream Wafers | The MerrythoughtCream Wafers | The Merrythought

Enjoy!  Manda

Source: Betty Crocker

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