Cream wafers

Cream wafers



  • sugar - 1 item
  • vanilla - 1 tsp
  • all-purpose flour - 2 c
  • margarine or butter, softened
  • powdered sugar - 3/4 c
  • whipping cream - 1/3 c
  • butter or margarine, softened - 1 c
  • few drops food coloring - 1 item

How to make cream wafers:

Creamy Filling:1/4 c. margarine or butter, softened3/4 c. powdered sugar1 tsp. vanilla few drops food coloring Mix flour, butter and whipping cream. Cover and refrigerate at least 1 hour.

Heat oven to 375°. Roll about 1/3 of the dough at a time to 1/8 inch thick on floured, cloth-covered board. (Keep remaining dough refrigerated until ready to roll.) Cut into 1 1/2-inch rounds. Transfer rounds with metal spatula to piece of waxed paper that is heavily covered with sugar. Turn to coat each round. Place about 1 inch apart on ungreased cookie sheet. Prick each round with fork about 4 times. Bake just until set but not brown, 7 to 9 minutes. Cool. Fill with Creamy Filling. (Put 2 cookies together.) Makes about 5 dozen.

Creamy Filling: Beat the margarine, powdered sugar and vanilla until smooth and fluffy. Tint with a few drops of food coloring. Beat in a few drops of water if necessary until of spreading consistency.

Recipe categories: Desserts, Cookie and brownie, Northeastern U.S..

Cream wafers
Average rating: 3.5 of 5, total votes: 6
Cook. Time: PT1H37M
Total Time: PT1H37M

Cause of complaint:

Related ingredients:
sugar, eggs, vanilla, box white or yellow cake mix, peanut butter
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