Ingredients for Cream Wafers
- 2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- Heavy Whipping Cream
- Sugar
- Powdered Sugar
- Vanilla
- Food Coloring
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How to Make Cream Wafers
- Whisk together 2 cups all-purpose flour, 1 cup (2 sticks) unsalted butter, softened, and 1/2 cup heavy whipping cream until a soft dough forms.
- Cover the dough and refrigerate for at least 1 hour, or until firm.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out 1/3 of the dough at a time to 1/8 inch thickness.
- Use a 1 1/2-inch cookie cutter (or a knife) to cut out rounds.
- Dip both sides of each cookie in granulated sugar.
- Place sugared cookies onto ungreased baking sheets.
- Prick each cookie about 4 times with a fork.
- Bake for 7-9 minutes, or until edges are lightly golden.
- Remove cookies from baking sheets and let cool completely on a wire rack.
- While cookies cool, prepare the creamy filling (recipe below).
- **Creamy Filling:** In a medium bowl, beat together 1/2 cup (1 stick) softened unsalted butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, and 2-4 tablespoons milk until smooth and creamy. Add red and green food coloring as desired.
- Spread about 1 teaspoon of filling onto the flat side of one cookie. Top with another cookie to create a sandwich.
- Refrigerate cream wafers for at least 30 minutes to allow the filling to set.
- Store refrigerated for up to 7-10 days. (If they last that long!)
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
14g
Fat
20g
Carbs
2g
