Butter, whipping cream and flour come together to create melt-in-your-mouth wafer cookies. It is absolutely impossible to have just one of these bite-sized cookies. I first tried this recipe last year during my friend Beth and I’s annual baking extravaganza. She brought this cookie recipe over to my house exclaiming that she got it from one of her friends whose family has been making them for years. I thought they were so tiny and cute! Because that is what we all want in our cream cookies-cuteness, right? I am sure you will agree, these tender, buttery, melt-in-your-mouth cookies sandwiched together with a creamy butter filling and just too cute. But not too cute to devour! There really is nothing better than baking cookies and holiday treats this time of year and the fact that it is snowing outside makes it even better! During the holiday season is the only time that I enjoy the snow. In fact, after the first of the year, I can’t wait for the warmth of spring. But Christmas just wouldn’t be Christmas without snow on the ground. So for now, I welcome the snow and all the holiday cheer it brings.
Yield: 5 dozen sandwich cookies
For the Wafers:
2 cups all-purpose flour
1 cup unsalted butter, softened
1/3 cup heavy whipping cream
For the Creamy Filling:
3/4 cup powdered sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla, lemon extract or peppermint extract
In medium bowl, mix flour, 1 cup butter and the whipping cream. Divide dough into thirds and wrap each portion in plastic wrap. Refrigerate about 1 hour or until firm.
Heat oven to 375ºF. Line 2 baking sheets with parchment paper. On a lightly floured surface, 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 decorating sugar. Transfer cutouts to waxed paper and turn each cutout to coat both sides. Place on prepared baking 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.
To make cream filling, mix powdered sugar, butter, and extract until smooth. Add food coloring if desired. Transfer filling to a disposable decorating bag attached with a decorating tip. Pipe filling between bottoms of pairs of cookies.
Source: Betty Crocker