Creme Wafer Cookies For The Holidays Recipes

CREAM WAFERS

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.

CREME WAFER COOKIES FOR THE HOLIDAYS

Steps:

• 1. Place flour, butter and heavy whipping cream in your bowl.
• 2. Mix for a few minutes to make a dough.
• 3. This is how your dough will look.
• 4. Wrap your dough in a log like shape in cling wrap. Refrigerate the dough for 1 - 2 hours or over night.
• 5. Take your dough out and let it rest for a little while, until its pliable and you can roll it out. Roll dough out pretty thin, I say the thinner the better! Use a smaller sized pill bottle to cut out your cookies.
• 6. After cutting out the cookies put extra sugar on a saucer and dip each little cookie in to the sugar, both sides.
• 7. Place on un-greased cookie sheet, very close together. These do not rise its okay if the are almost touching.
• 8. Once you have your cookie sheet filled go over each cookie and prick 4 times with a fork, like in the picture. This keeps the cookies from bubbling up and being air filled.
• 9. Bake the cookies for approximately 5 - 8 minutes in a 400 degree oven. You do not want them to be to brown, that is almost burned, but still good. Carefully remove the cookies from the pan, they can slightly stick sometimes, but not to bad usually, just depends on the pans. Let them cool and make your icing.
• 10. Put ingredients for icing in to a bowl and mix until the icing is a nice consistency and put it in to a zip lock bag or a piping bag. You can pipe a little bit of icing around the cookie and put another one on it.
• 11. You can take the cookies and roll the edges in colored sugar for holidays.
• 12. Just another picture.

BETTY CROCKER CREAM WAFERS

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).

CREAM WAFERS

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.

CREAM WAFERS

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!

PARISERWAFIER (SWEDISH CREME WAFER)

Steps:

• Mix cookie ingredients together, chill dough.
• Roll dough 1/8-inch thick.
• Cut out 1 1/2 inch circles.
• Transfer to sugar covered wax paper.
• Coat both sides.
• Prick cookies with a fork.
• Bake on ungreased cookie sheet 7 to 9 minutes at 350 degrees.
• Mix together ingredients for filling during this time, and when cookies are cooled place filling between 2 cookies.