Thursday, December 24, 2009

A Delicious Cream Wafer Cookie

This is an old recipe from Betty Crocker. The wafer is light and flaky and not very sweet, so don't nibble on the dough or the unfilled cookies. Oh, but once you add the icing......yummy good!! These can be made into any shape, for any occasion. Make sure the size of the cookie is small; no bigger than an inch and a half.

The dough will be VERY sticky so make sure you chill it until it hardens. Since the dough will be pretty hard once it is chill, you have to work with it to roll it down to 1/8 inch thick. Do not try to knead it or add extra flour. Work your rolling pin back and forth on the hard dough, it will warm up and roll thin. Do not let it get too warm, if the dough get too soft, put it back in the fridge to get cold. They do puff up when you bake them so make sure they are thin.

Pastel Cream Wafers
1 cup butter
1/3 cup heavy cream
2 cups flour
1/3 cup sugar
1/4 cup butter
3/4 cup confectioners sugar
1 tsp vanilla
Food coloring

Measure flour by spooning into measuring cup and leveling off with a knife. Sift the flour into the bowl with the butter. Beat these together thoroughly and slowly add the heavy cream. Dough will be sticky. Chill for at least 1 hour or overnight.

Preheat oven to 375 degrees.

Roll dough to 1/8 inch thick on a lightly floured board. Cut into 1 1/2 inch shapes. Toss each shape in sugar and place on ungreased cookie sheet. Prick with a fork. Bake for 7-9 minutes.

To make the icing, blend 1/4 cup butter, 3/4 cup sifted confectioners sugar and 1 tsp vanilla. A little milk can be added it icing is dry. If the icing is too wet, add more confectioners' sugar. Add the coloring of your choice and then place a little icing between two cookies.

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