CREAM WAFERS
These cream wafers are a light pastry cookie filled with sweet, creamy buttercream. Adorable and delicious!
Provided by Shelly
Categories Cookies
Number Of Ingredients 8
Steps:
- Prepare the Wafers: In the bowl of your stand mixer combine the butter, cream, and flour on low speed until the dough comes together.
- Chill the dough for 2 hours or overnight.
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- On a lightly floured surface roll out the dough to 1/8- inch thick. Using a small (1.25- inch) round cookie or pastry cutter cut the dough out and place on the prepared baking sheet. Prick with a fork 3 or 4 times.
- Bake for 8-9 minutes, until lightly golden on the bottoms.
- Transfer to a wire rack to cool completely.
- Prepare the Filling: In the bowl of your stand mixer fitted with the paddle attachment mix the butter, powdered sugar, cream, and vanilla until smooth and creamy, scraping the sides of the bowl as necessary.
- Divide the filling as desired and mix in a drop of food coloring to achieve the color(s) desired.
- Fill a pastry bag(s) or zip-top bag with the corner cut off with the filling. Squeeze a small amount of the filling onto the bottom of half the cookies. Alternately, you could use an offset spatula to spread the filling. Top the filling with the remaining cookies and roll in sprinkles if desired.
Nutrition Facts : Calories 88 calories, Sugar 3.7 g, Sodium 1.3 mg, Fat 6.2 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 7.8 g, Fiber 0.1 g, Protein 0.6 g, Cholesterol 16.5 mg
CREAM WAFER COOKIES
These Cream Wafer Cookies are my all-time favorite cookie recipe. It's two light and flaky cookies sandwich together with rich and sweet buttercream. These are a must-make Christmas Cookie you're going to love at much as I do!
Provided by Michael Wurm, Jr.
Categories Dessert
Time 2h29m
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer (or with a hand mixer), beat the butter 3-5 minutes until it's light and fluffy. With the mixer on low, slowly add the flour and then the cream. Mix until just combined. Cover and refrigerate the dough for at least two hours or overnight.
- Preheat oven to 375 degrees F.
- On a lightly floured surface, roll out the dough to a 1/8-inch thickness. Cut with a small tree-shaped cookie cutter. (Alternatively, you can use any style of cookie cutter you prefer.)
- Add the sugar to a separate small bowl. Press the cut out trees into the sugar. Then, place on an ungreased cookie sheet. Prick with a toothpick or fork.
- Bake 7-9 minutes, removing the cookies from the oven just before they start to brown. Remove them from the cookie sheet to cool.
- In the meantime, make the filling. In the bowl of a stand mixer (or with a hand mixer), cream the butter and salt until light and fluffy (This will take 3-5 minutes.) With the mixer on low, add the powdered sugar, 2 tablespoons of heavy cream, and vanilla. Then add the food coloring. If the filling seems too thick, add more heavy cream until desired consistency is achieved.
- To easily frost the cookies, put the filling in a piping bag. Once the cookies are cool, pipe the filling on the back of one cookie. Top with another cookie and press to secure.
- Pack and store in an airtight container.
Nutrition Facts : Calories 134 kcal, Carbohydrate 13 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 19 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
CREAM WAFERS
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
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 WAFER COOKIES
Steps:
- Preheat oven to 375 degrees Fahrenheit. Line baking sheet with foil and spray with nonstick.
- Using an electric mixer mix flour, combine 1 cup cubed cold butter and the whipping cream until a soft ball forms. Cover and refrigerate about 1 hour or until firm.
- Roll dough 1/8 inch thick on lightly floured surface. Cut into desired shapes. Fill small bowl with granulated sugar, and coat each cookie. Poke with fork (see pictures above)
- Add cookies to baking sheet (use a flat bottom spatula or fish fry spatula to keep shape). Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
Nutrition Facts : Calories 98 kcal, Carbohydrate 15 g, Protein 1 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 39 mg, Sodium 114 mg, Sugar 4 g, ServingSize 1 serving
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
PARISERWAFIER (SWEDISH CREME WAFER)
Make and share this Pariserwafier (Swedish Creme Wafer) recipe from Food.com.
Provided by BeccaB3c
Categories Dessert
Time 55m
Yield 1 batch cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 3629.4, Fat 266.1, SaturatedFat 165.9, Cholesterol 907.4, Sodium 1678.1, Carbohydrate 283.9, Fiber 6.8, Sugar 89.7, Protein 32.3
PASTEL CREAM WAFERS
Make and share this Pastel Cream Wafers recipe from Food.com.
Provided by senseicheryl
Categories Dessert
Time 17m
Yield 5 dozen cookies, 60 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, one cup butter and cream; mix well. Chill for one hour.
- Roll out dough to 1/8-inch thick; cut out cookies with a 1-1/2 inch round cookie cutter. Carefully dip both sides of cookies into sugar; place on a parchment paper-lined baking sheet. Pierce cookies lightly across top with a fork.
- Bake at 375 degrees for 7 to 9 minutes. Cool completely.
- Beat remaining butter for 30 seconds; gradually beat in powdered sugar, vanilla and food coloring. Sandwich cookies in pairs with frosting.
Nutrition Facts : Calories 104.6, Fat 5.1, SaturatedFat 3.2, Cholesterol 14, Sodium 33.3, Carbohydrate 14.5, Fiber 0.1, Sugar 11.2, Protein 0.5
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
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
CHOCOLATE WAFER COOKIES
Provided by Nicole Hunn
Categories Cookies Chocolate Dessert Bake Vegetarian Kid-Friendly Wheat/Gluten-Free Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 60 cookies, depending upon size
Number Of Ingredients 10
Steps:
- 1. In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, blending well after each addition. Add the flour, xanthan gum, cocoa powder, baking soda, baking powder, and salt, blending well after each addition. After adding the final ingredient, beat until the mixture becomes thicker and a bit more elastic.
- 2. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour, or until firm. Line baking sheets with parchment paper and set them aside.
- 3. Once the dough has chilled, remove one of the dough portions from the refrigerator, place it between two sheets of plastic wrap, and roll into a round shape about 1/8 inch thick. Repeat with the other portion of the dough. Place all of the dough back in the refrigerator, still wrapped in plastic wrap, and chill for another 15 to 20 minutes or until firm again.
- 4. Once the rolled-out dough is chilled, working with one portion at a time, remove and replace one piece of plastic wrap, and remove the plastic wrap from the other side. Using a 2-inch round cookie cutter, cut the dough into circles as close together as possible. Repeat the process with the other half of the dough. Gather the scraps of dough that remain, roll them flat again, chill, and cut more rounds.
- 5. Place the rounds about 1 inch apart on prepared baking sheets. Place the baking sheets in the refrigerator to chill while you preheat your oven to 325°F. Once the oven is ready, remove the baking sheets from the refrigerator, set them in the center of the preheated oven, and bake at 325°F for 5 minutes. Rotate the baking sheets 180 degrees and bake 4 to 6 minutes more, until the cookies are firm but not burned.
- 6. Cool the cookies for 5 to 10 minutes on the baking sheets. If they are too soft once they have cooled for 10 minutes, return them to the oven and bake for another couple minutes for that "snap." Once the cookies are baked and cooled enough to be firm, transfer them to a wire rack to cool completely.
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