Cream Wafer Recipes

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SWEDISH CREAM WAFERS



Swedish Cream Wafers image

These are crisp and puffy sandwich cookies. The filling can be colored to match any occasion.

Provided by Brenda

Categories     World Cuisine Recipes     European     Scandinavian

Yield 30

Number Of Ingredients 9

1 cup butter, softened
⅓ cup heavy whipping cream
2 cups sifted all-purpose flour
⅓ cup granulated sugar for decoration
¼ cup butter, softened
¾ cup sifted confectioners' sugar
1 egg yolk
1 teaspoon vanilla extract
2 drops red food coloring

Steps:

  • Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking sheets and prick each round with a fork about 4 times. Repeat with remaining dough.
  • Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling.
  • To Make Filling: Blend the remaining 1/4 cup of butter, the confectioners' sugar, egg yolk and vanilla together. Tint with food coloring, if desired. You may double the filling for a nicer looking cookie.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 11.8 g, Cholesterol 30.8 mg, Fat 8.9 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 5.5 g, Sodium 56 mg, Sugar 5.3 g

CREAM WAFERS



Cream Wafers image

Cookies with a creamy butter filling.

Provided by FARMLIFE

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 30

Number Of Ingredients 8

1 cup butter
⅓ cup heavy cream
2 cups all-purpose flour
⅓ cup granulated sugar for decoration
¼ cup butter, softened
¾ cup sifted confectioners' sugar
1 egg yolk
1 teaspoon vanilla extract

Steps:

  • Mix flour and 1 cup of butter or margarine thoroughly. Stir in whipping cream and mix well. Chill 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll dough 1/8 inch thick on lightly floured board. Cut into 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on un- greased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes or until slightly puffed. Put two cooled cookies together with filling.
  • To Make Filling: Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg yolk, and 1 tsp. vanilla. If desired, tint with food coloring.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 11.8 g, Cholesterol 30.8 mg, Fat 8.9 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 5.5 g, Sodium 56 mg, Sugar 5.3 g

CREAM WAFERS



Cream Wafers image

My sons used to help me make these cookies, and now my oldest granddaughter helps. When the smaller grandchildren are home, they help, too. The cute little sandwich cookies are tender, buttery and melt-in-your-mouth good! -Linda Clinkenbeard, Vincennes, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1 cup all-purpose flour
3 tablespoons heavy whipping cream
Sugar
FILLING:
1/4 cup butter, softened
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1-1/2 to 2 teaspoons heavy whipping cream
1 drop each red and green food coloring

Steps:

  • In a small bowl, beat butter, flour and cream. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 1-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3-4 times with a fork. , Bake 7-9 minutes or until set. Remove to wire racks to cool., In a small bowl, combine butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green. Carefully spread filling on bottom of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 91 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 59mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CREAM WAFERS



Cream Wafers image

These yummy cookies are so cute and very delicate. My family has always made these cookies at Christmas time, and made a red and green filling. But I found that making them once a year wasn't enough, so I've been known to make them once a month! You'll love them!

Provided by Cooking to Perfecti

Categories     Dessert

Time 1h37m

Yield 48 cookies

Number Of Ingredients 8

2 cups flour
1 cup butter or 1 cup margarine, softened
1/3 cup heavy whipping cream
sugar
1 1/2 cups powdered sugar
1/2 cup butter or 1/2 cup margarine, softened
2 teaspoons vanilla
food coloring, if desired

Steps:

  • Mix flour, butter, and whipping cream.
  • Cover and refrigerate about 1 hour or until firm.
  • Preheat oven to 375 (F).
  • Roll 1/3 of the dough at a time on a floured surface.
  • Roll the dough until it is 1/8 inch thick.
  • Cut dough into 1 1/2 inch rounds (or by using the opening of a shot glass).
  • Dip both sides of cookie in sugar.
  • Place sugared cookies on ungreased cookie sheet.
  • Prick each cookie about 4 times with a fork.
  • (This allows air to escape from the cookie while baking, so it can rise.) Bake cookies in preheated oven for 7-9 minutes, until set but not brown.
  • Remove cookies from sheet and allow to cool completely.
  • Meanwhile prepare the creamy filling.
  • Creamy Filling: Mix all ingredients until smooth.
  • Smooth about a teaspoon of the filling onto a cookie, and top with another cookie.
  • Keep cookies refrigerated for up to 7-10 days.
  • if they last that long!

50'S CHOCOLATE-WAFER WHIPPED CREAM ROLL



50's Chocolate-Wafer Whipped Cream Roll image

Provided by Food Network

Categories     dessert

Time 48m

Yield 8 servings

Number Of Ingredients 13

2 cups heavy cream
1/4 cup confectioners' sugar
1 1/2 teaspoons vanilla extract, or 1/2 teaspoon vanilla and 2 tablespoons orange liqueur
48 chocolate wafers, recipe follows
Cocoa or cookie crumbs for dusting
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter at room temperature
1 large egg

Steps:

  • Chocolate Wafers: Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees F. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt, and sugar. While pulsing on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
  • In a mixing bowl, whip the cream to soft peaks, about 1 1/2 minutes. Add the confectioners' sugar and vanilla, and continue whipping until stiff but smooth, about 1 minute. Spread the wafers evenly with the whipped cream, about a 1/4 inch thick, and set in stacks of 8. Turn the stacks on their sides and line them up, one after the other, like the wheels on an eighteen-wheeler, 4 rows deep. Frost the top and sides with the remaining whipped cream to form a loaf. Refrigerate for at least 3 hours, until firm. To serve, dust lightly with cocoa or cookie crumbs. Slice with a serrated knife dipped in hot water.

BETTY CROCKER CREAM WAFERS



Betty Crocker Cream Wafers image

From my mother-in-law Libby. I think this is the one she made. Detective work is hard, lol. They said these would melt in your mouth.

Provided by Dienia B.

Categories     Dessert

Time 2h9m

Yield 64 serving(s)

Number Of Ingredients 7

1 cup butter
2 cups flour
1/3 cup whipping cream
1/2 cup sugar
1/4 cup butter
3/4 cup sifted icing sugar
1 teaspoon vanilla

Steps:

  • Mix butter, flour and whipping cream thoroughly. Chill 1 hour.
  • Preheat oven to 375°.
  • Roll dough 1/8" thick on a lightly floured board.
  • Cut into 1-1/2 inch rounds.
  • Transfer onto waxed paper heavily sprinkled with sugar, turning to coat both sides.
  • Place on ungreased baking sheet; prick in 4 places with fork.
  • Bake 7 to 9 minutes or until slightly puffy.
  • Put 2 cookies together with filling.
  • Filling.
  • Blend butter, icing sugar and vanilla together.
  • If desired tint pink or green (which I would; the picture is great).

VALENTINE CREAM WAFERS



Valentine Cream Wafers image

Create this melt-in-your-mouth memory of a cookie from Betty Crocker's original cookie cookbook.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 44

Number Of Ingredients 8

2 cups Gold Medal™ all-purpose flour
1 cup butter, softened
1/3 cup whipping (heavy) cream
Granulated sugar
1 1/2 cups powdered sugar
1/2 cup butter, softened
1 teaspoon vanilla
Red liquid food color

Steps:

  • In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.
  • Heat oven to 375°F. Roll one-third of dough at a time 1/8-inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut with 2 1/4 -inch heart shaped cookie cutter. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times.
  • Bake 7 to 9 minutes or just until set but not brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
  • Meanwhile, beat powdered sugar and butter until smooth. Add vanilla. Beat until fluffy. Divide frosting into six small bowls. Add the following different amounts of red liquid food color to one of each of the bowls starting with a toothpick, 1 drop, 3 drops, 7 drops, 12 drops and 25 drops to make different shades of pink.
  • For each sandwich cookie, spread about 1 teaspoon frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.

Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 5 g, TransFat 0 g

ICE CREAM SANDWICH WAFERS



Ice Cream Sandwich Wafers image

Assemble the sandwiches the day before, so they can freeze thoroughly.

Provided by Martha Stewart

Yield Makes 2 to 3 dozen

Number Of Ingredients 8

5 ounces semisweet chocolate
4 ounces unsweetened chocolate
3/4 cup (1 1/2 sticks) unsalted butter
1 teaspoon salt
1 1/2 cups sugar
3 eggs
2 1/4 cups all-purpose flour
Extra sugar for rolling out dough

Steps:

  • Melt together chocolates and butter in a medium bowl over simmering water, stirring with a wooden spoon. When smooth, add the salt and sugar, stirring well. Remove from heat. Beat in eggs, then fold in flour until mixed. Let cool, roll in plastic wrap, and refrigerate for at least 1 hour.
  • Heat oven to 350 degrees. Line a baking sheet with parchment paper.
  • When dough is firm, cut off a large piece. Dust a work surface with sugar and roll dough 1/4 inch thick, sprinkling more sugar as needed to prevent sticking. Cut into desired shapes and bake on prepared sheet for 11 minutes. Cool wafers on a wire rack.

CREAM WAFER LEMON STACKS



Cream Wafer Lemon Stacks image

Impress your guests with these baked wafers layered with lemon curd and blueberry jam - a citrusy dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 20

Number Of Ingredients 11

2 cups Gold Medal™ all-purpose flour
1 cup butter, softened
1/3 cup heavy whipping cream
Sugar
Clear edible glitter, if desired
1 cup sugar
1 tablespoon grated lemon peel
1 cup lemon juice (about 5 large lemons)
3 tablespoons cold butter, cut-up
3 eggs, slightly beaten
1 cup blueberry jam

Steps:

  • In medium bowl, beat flour, butter and whipping cream with electric mixer on medium speed until smooth. Cover; refrigerate about 1 hour or until firm.
  • Heat oven to 375°F. On lightly floured surface, roll out one-third dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated until ready to use.) Using 1 1/2-inch cookie cutters, cut out dough into 60 desired shapes (at least 3 of each shape), gently pressing together and rerolling scraps as necessary.
  • With pancake turner, transfer cutouts to plate of sugar, turning to coat both sides. On ungreased cookie sheets, place cutouts 1 inch apart. Prick each cutout 4 times with fork. Bake 7 to 9 minutes or just until set but not brown. Sprinkle each wafer with 1/4 teaspoon glitter; remove from cookie sheets to cooling racks. Cool completely, about 1 hour.
  • Meanwhile, in 1 1/2-quart heavy saucepan, mix sugar, lemon peel and lemon juice with wire whisk. Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers; cool 30 minutes.
  • To make stacks, spread 1/2 teaspoon cooled lemon curd on tops of each of 20 wafers; spread 1/2 teaspoon jam on tops of each of another 20 wafers. Stack together; top each stack with the remaining 20 wafers, top side up.

Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 19 g, TransFat 0 g

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