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Cream Wafer Cookies

April 27, 2011

Photo by Jonathan

Hello Again!

Jonathan and I have internet once again.  Nearly a month without it proved to be tough at first, but eventually a pleasant break. I apologize for absences in the blog.  To update quickly- we have moved to Queens, New York for my culinary ambitions.  I begin the chef training program at The Natural Gourmet Institute on…Monday!  Life changes were made in a matter of weeks, so we probably needed the internet break, merely for one less distraction.  Since Nathan’s visit, it was a whirl-wind of goodbyes, packing, apartment-hunting, stressing, unpacking and exploring.

Please accept these luscious, delicate cream wafer cookies as my apology for being absent.  It’s one of my grandmother’s splendid recipes. As with several of grandma and mom’s cookies, these have been to all major events of my life. I highly recommend them for weddings!    They’re petite and light, but pace yourself.  Growing up, these were my absolute favorite, but I think I overdid it one year.  You CAN get a punch in the stomach from eating too many! Well, it feels like a punch anyhow.  There are few ingredients and composed mostly of Paula Dean’s favorite -butter, whipping cream and sugar.

Cream Wafer Cookies
Makes about 60 small sandwich cookies (120 wafers)

Cookie Dough:
1 c. butter
1/3 c. whipped cream
2 c. unbleached all-purpose flour

Creamy Butter Filling:
1/4 c. butter, softened
3/4 c. sifted powdered sugar
1 egg yolk
1 tsp vanilla extract
Optional: food coloring

Photo by Jonathan

1: In a large bowl, combine butter, whipping cream and sugar.  Mix by hand. After well blended, chill dough for 1 hour in the refrigerator.
2: Meanwhile, tear off a medium or large sheet of wax paper.  Place on a clean, flat surface and lightly coat with granulated sugar.
3: Once the dough has chilled, preheat oven to 350°F.
4: On a clean and lightly floured surface, roll out to 1/8-inch thick.  Cut into 1 1/2-inch rounds with a pastry cutter. Transfer to sugar-covered wax paper.  Coat each side of the rounds with sugar, then place on an ungreased cookie sheet.  Prick with a fork four times to create a 4-by-4 square of dots.
5: Bake for 7-9 minutes, until slightly puffy. Move cookies to a cooling rack and allow time to cool before  sandwiching the cookies between filling.

In a medium bowl, blend butter, powdered sugar, egg yolk, vanilla (and food coloring, if desired).

Storing: Once filling between each sandwich has mostly hardened, serve or store in an airtight container. Cookies may be frozen and do make a delicious frozen sweet (my preference).

One Comment leave one →
  1. Carl Kirkwood permalink
    May 27, 2011 1:52 am

    These are the other ones that I liked from our grandmother’s place.

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