Creme Wafers

 BY CHRISTINE · PUBLISHED MARCH 15, 2017 · UPDATED MARCH 15, 2017

Where I grew up, baby showers and weddings equaled cookie tables! It didn’t matter what denomination or the size and ethnicity of your family. And it didn’t matter if it was your fifth cousin twice removed, your Mom was going to get a call from his/her Mom asking her to bake a kajillion dozen of “fill-in-the-blank-with-your-mom’s-signature-fanciest-cookie-recipe”. And not to be outdone by someone else’s recipe, your Mom was going to pull out all the stops to make her cookies the most impressive of the entire spread!

My Mom’s recipe card (not her handwriting though)

Now that I have all of my Mom’s recipes and cookbooks, I also have that secret stash of ultimate fancy cookies. I tried one of the recipes out for daughter #2’s baby shower a few weeks ago. This must have been one of her “treasured trades” though, as you could tell it was used, but it is not in her handwriting (Gail, Marianne, David – any of you recognize it?)

Don’t let the simplicity of teh ingredients fool you! When I read through the recipe, I recall seeing these delicate buttery wafers filled with the most striking cream filling imaginable, usually with tinted cream to match the wedding or shower theme. Judging by the lack of leftovers – I would say they were a huge hit! (Scroll down to the bottom of the page for a printable version of the recipe.)

Mix flour, butter, and cream. Cover and refrigerate at least one hour.

While the dough chills, make the cream filling. Beat 1/4 cup butter, 3/4 cup powdered sugar, and one teaspoon vanilla until smooth and fluffy.

Tint with food coloring if desired. I typically will split the filling into two or three smaller batches to tint two of them, and leave one white (in this case – we did blue and purple since those are the nursery colors for the new arrival.

Roll 1/3 of the dough at a time to 1/8 inch thick on a floured cloth covered board (keep the remaining dough refrigerated until you are ready to roll).

Cut into 1 1/2 inch rounds.

Transfer the rounds with a metal spatula to a piece of waxed paper that is heavily covered with sugar, and thoroughly coat each side.

Place one inch apart on an ungreased cookie sheet. Prick each round with a fork about four times. Bake just until set but not brown – about 7-9 minutes.

When the rounds are cooled, ice carefully (there is a lot of butter in these wafers and they will break easily) and sandwich between two rounds.

… notice how I know they break easily in the background???

Half tinted purple….

…and the other half blue!

 

 

 

 

 

 

ENJOY!!!!!

 Print

Creme Wafers

Delicious and buttery delicate cookies filled with a fluffy cream. The resulting cookie melts in your mouth!

 Course Dessert

 Servings 4 dozen

 Author From Leona's recipe collection

Ingredients

• 2 cups flour
• 1 cup butter (softened)
• 1/3 cup whipping cream
• sugar
• 1/4 cup butter (softened)
• 3/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Mix flour, butter, and cream. Cover and refrigerate at least one hour.

2. While the dough chills, make the cream filling. Beat 1/4 cup butter, 3/4 cup powdered sugar, and one teaspoon vanilla until smooth and fluffy.

3. Tint with food coloring if desired. I typically will split the filling into two or three smaller batches to tint two of them, and leave one white (in this case - we did blue and purple since those are the nursery colors for the new arrival.

4. Roll 1/3 of the dough at a time to 1/8 inch thick on a floured cloth covered board (keep the remaining dough refrigerated until you are ready to roll).

5. Cut into 1 1/2 inch rounds.

6. Transfer the rounds with a metal spatula to a piece of waxed paper that is heavily covered with sugar, and thoroughly coat each side.

7. Place one inch apart pm an ungreased cookie sheet. Prick each round with a fork about four times. Bake just until set but not brown - about 7-9 minutes.

8. When the rounds are cooled, ice carefully (there is a lot of butter in these wafers and they will break easily) and sandwich between two rounds.