cream wafers
buttery and flaky cookie sandwiches with buttercream filling
baked in January 2025
yield: 30 cookies
prep time: 45 minutes
cook time: 9 minutes
difficulty level: easy
Ingredients
Cookies
- 2 cups all-purpose flour
- 1 cup (2 sticks) butter, softened
- 1/3 cup heavy whipping cream
- granulated sugar, for coating
Filling
- 3/4 cup powdered sugar
- 1/4 cup (1/2 stick) butter, softened
- 1 teaspoon vanilla extract
- Food color, if desired
Directions
For the cookies:
- 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 and 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.
For the filling:
- 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
- Total calories: 3,526
- Calories per cookie: 118
