SWEDISH CREAM WAFERS
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
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
Cookies with a creamy butter filling.
Provided by FARMLIFE
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 30
Number Of Ingredients 8
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
BETTY CROCKER CREAM WAFERS
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
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
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
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!
CREAM WAFERS
Butter, whipping cream and flour are the magic trio that creates dough that bakes into melt-in-your-mouth wafer cookies.
Categories Dessert
Time 1h45m
Yield 60
Number Of Ingredients 8
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 into desired shapes with 1 1/2-inch cookie cutters. 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. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
- Meanwhile, mix all Creamy Filling ingredients until smooth. Add a few drops water if necessary. Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.
Nutrition Facts : Calories 65, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 45 mg
VANILLA CREAM WAFERS
I have not tried this recipe. I got it from recipe box from an estate sale. The recipe was submitted by Shauna Stilts of Bryson, California.
Provided by internetnut
Categories Drop Cookies
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F
- Cream until light butter, and sugar.
- Beat in egg, vanilla, and grated lemon rind.
- Add cake flour.
- Drop small amount of batter with a teaspoon onto greased cookie sheet.
- Bake 7 minutes or until rims are tan.
Nutrition Facts : Calories 207.3, Fat 12.2, SaturatedFat 7.5, Cholesterol 56.9, Sodium 90.8, Carbohydrate 22.6, Fiber 0.2, Sugar 12.7, Protein 2
VALENTINE CREAM WAFERS
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
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
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