Tuesday, December 21, 2010

Cream Wafers

(makes about 100 cookies)
1 C butter, softened
1/3 C heavy cream
2 C flour

Thoroughly mix butter, cream and flour. Roll out thinly. Cut in tiny rounds using a cookie cutter or mini-biscuit round. Put a thin layer of sugar on a plate or shallow dish. Turn (flip) wafer rounds in sugar, pressing gently on both sides. Place on ungreased cookie sheeets; prick with a fork. Bake 7-9 minutes at 375°. Cool completely.

Buttercream Filling:
½ C butter, softened
1½ C powdered sugar
2 egg yolks
2 tsp vanilla

Mix butter, egg yolks and vanilla until creamy. Add powdered sugar and beat until smooth. Spread buttercream filling on a wafer, top with a second wafer...

Decorating the top really adds to the visual appeal (red and green 'holly' for festive Christmas cookie plates; pastels or brights for showers or other holidays, etc). But they're so light and creamy and buttery they'll be a favorite even served without any embellishments!

This recipe uses egg yolks. I often make meringues or divinity with the egg whites. :)


neener said...

yipee! My favorite!

neener said...

Do you use the Buttercream filling to decorate? And just add food coloring? Or is it something else?

Tami said...

Yes, I color whatever is left of the buttercream filling to use for the decoration...if there's not enough, a little extra butter and powdered sugar with milk or water stretches the recipe. :)