Cream Wafers Recipes

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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

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

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.

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

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).

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 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!

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