Pastel Cream Wafers Food

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.

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!

PASTEL CREAM WAFERS

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.

VANILLA CREAM WAFERS

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.

THIN CRISPY PEANUT WAFERS

Steps:

• Adjust oven rack to center of oven (these will bake 1 sheet at a time).
• Preheat oven to 400°.
• If you have cookie sheets with only one raised rim (best for recipe) or use any cookie sheet turned upside down.
• Line sheets with foil, shiny side up. (Don't use heavyweight, or cookies won't bake well) set aside.
• Pour 1 cup of peanuts in bowl of a food processor fitted with a metal chopping blade.
• Add a few tablespoons of the sugar and briefly pulse machine 10 times to chop nuts into coarse pieces.
• Some will be powdery, some coarse, and some whole, it is okay, set aside.
• Melt butter in a small pan over moderate heat; set aside for now.
• Combine sifted flour and baking soda; set aside.
• Place egg, milk, melted butter, and remaining sugar in small bowl of an electric mixer.
• Beat until mixed; add sifted dry ingredients and the peanuts. Beat again until mixed.
• Transfer to shallow bowl for ease in handling. Spray a foil-lined sheet with Pam.
• Place dough by slightly rounded tablespoonfuls (not heaping) on sheet, placing the mounds 3 inches apart. Try to keep shapes neat.
• Top each with a few of the peanuts (if you like or with as many as you can fit on the top each cookie).
• Bake 1 sheet at a time. After 5 minutes, reverse sheet front to back.
• Cookies will rise, spread out, then flatten into very thin wafers with bumpy tops.
• They will spread out to 3 1/2 to- 4 1/2-inches in diameter.
• Cookies should bake until golden brown, then remove from oven.
• If cookies have run into each other, cut apart immediately while very hot.
• Cool on sheet for 1 or 2 minutes, then slide foil off sheet.
• Let cookies stand until firm enough to be removed.
• Will be easy to peel the foil away from backs.

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).