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Cream Wafers
1 cup soft butter
1/3 cup whipping cream
2 cups flour
granulated sugar
Creamy Filling (below)
Creamy Filling:
1/4 cup soft butter or margarine
3/4 cup confectioners' sugar
1 tsp. vanilla
About 5 dozen cookies
Mix thoroughly butter, cream and flour.
Cover and chill.
Heat oven to 375F.
Roll about 1/3 of dough at a time 1/8" thick on floured cloth-covered board. (Keep remaining dough chilled.)
Cut into 1 1/2" rounds.
Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar.
Place on ungreased baking sheet.
Prick rounds with fork about four times.
Bake 7 to 9 minutes or just until set, but not brown.
Cool.
Put cookies together in pairs with Creamy Filling.
Creamy Filling:
Cream together all ingredients until smooth and fluffy.
Tint with few drops food color.
Add few drops water if necessary for proper consistency.
1 cup soft butter
1/3 cup whipping cream
2 cups flour
granulated sugar
Creamy Filling (below)
Creamy Filling:
1/4 cup soft butter or margarine
3/4 cup confectioners' sugar
1 tsp. vanilla
About 5 dozen cookies
Mix thoroughly butter, cream and flour.
Cover and chill.
Heat oven to 375F.
Roll about 1/3 of dough at a time 1/8" thick on floured cloth-covered board. (Keep remaining dough chilled.)
Cut into 1 1/2" rounds.
Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar.
Place on ungreased baking sheet.
Prick rounds with fork about four times.
Bake 7 to 9 minutes or just until set, but not brown.
Cool.
Put cookies together in pairs with Creamy Filling.
Creamy Filling:
Cream together all ingredients until smooth and fluffy.
Tint with few drops food color.
Add few drops water if necessary for proper consistency.
