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Cream Wafers
SUBMITTED BY:
FARMLIFE
PHOTO BY:
SUGARPLUMSCOOKIES
"Cookies with a creamy butter filling."
RECIPE RATING:
Read Reviews
(19)
Review/Rate This Recipe
Original recipe yield 5 dozen
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter
1/3 cup heavy cream
2 cups all-purpose flour
1/3 cup granulated sugar for decoration
1/4 cup butter, softened
3/4 cup sifted confectioners' sugar
1 egg yolk
1 teaspoon vanilla extract
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DIRECTIONS
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.
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REVIEWS
Reviewed on Dec. 16, 2003 by
KellyTheChef
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KellyTheChef
Dec. 16, 2003
This is an excellent wedding or shower tea cookie! Actually, it is my favorite special occasion cookie. I only make them on for special events, though, since they are so time consuming and the dough is difficult to work with. But boy, are they worth the extra effort!! Note: I generally double the filling/frosting called for in the recipe, otherwise it isn't enough. Also, put your frosting in a gallon ziploc bag, cut off a small portion of a corner, and use the bag to squirt on the frosting. You break less cookies that way and it is much easier than using a knife to spread it on.
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13 users found this review helpful
This is an excellent wedding or shower tea cookie! Actually, it is my favorite special...
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Reviewed on Aug. 18, 2005 by SARAHLB
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SARAHLB
Aug. 18, 2005
This is my favorite holiday cookie--and that's saying a lot! My mom always resists making them at Christmas time because it's a nuisance to roll out the dough, but last year we had an idea that worked really well. We put the dough on wax paper, rolled it into a log and then refrigerated it. After it chilled, we took it out and simply sliced the log. It was sooo much easier and came out just fine. I also omit the egg yolk with no problems and tint the filling pink. They're always the first to go as they're so pretty and so delicious!
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7 users found this review helpful
This is my favorite holiday cookie--and that's saying a lot! My mom always resists making...
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Reviewed on Jan. 2, 2007 by
Unspoiled Chef
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Unspoiled Chef
Jan. 2, 2007
A Very unusual texture at first (meaning the wafers) but then there is a light, creamy and buttery taste that blends so well with the sweet filling... Delicate! be sure to handle the wafers with care, if you wait 3 minutes after removing from the oven (best on parchment paper) they get crispy and firm enough to handle, don't even TRY before that!! The wafers seem to morph from buttery delicate circles to crispy, light delicacies... Definitely not for the heavy handed baker...
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3 users found this review helpful
A Very unusual texture at first (meaning the wafers) but then there is a light, creamy and...
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Reviewed on Nov. 22, 2005 by SBERGERON00
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SBERGERON00
Nov. 22, 2005
Love this recipe! I've been making it for over 30 years. This is EXACTLY the cream wafer cookie recipe from the 1965 Betty Crocker Cookie Book INCLUDING the egg yolk. I have been making it with out the egg yolk for years and havn't noticed much of a difference. It is light and crispy, melt in your mouth yummy!
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3 users found this review helpful
Love this recipe! I've been making it for over 30 years. This is EXACTLY the cream wafer...
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Reviewed on Dec. 11, 2007 by Dairy Godmother
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Dairy Godmother
Dec. 11, 2007
Our family's number one Christmas cookie, first penned on my great grandmother's index card in lovely old writing. Our recipe calls for 'light cream', which i prefer because it seems to brown more slowly. I like them at 10 minutes, too, because I love them just slightly golden. We always used the raw yolk in the cream filling with no problem -- I like the richness. Parchment paper DEFINITELY aids in rolling (between 2 layers) and I use a napkin ring to cut them out ;-) The compliments are endless on these labor intensive, luscious cookies.
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2 users found this review helpful
Our family's number one Christmas cookie, first penned on my great grandmother's index card in...
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Reviewed on Oct. 4, 2007 by
marla marie
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marla marie
Oct. 4, 2007
this recepie has been my kids favorite holiday cookie for over 20 years. i always use holiday shape cookie cutters and color the sugar to match the theme of the holiday. i use the no egg yolk version and its awesome!! very delicate and melts in your mouth i also sometimes flavor the filling to change it up
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2 users found this review helpful
this recepie has been my kids favorite holiday cookie for over 20 years. i always use holiday...
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Reviewed on Mar. 28, 2007 by
SCHOOLCHEF
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SCHOOLCHEF
Mar. 28, 2007
I have used this same recipe for years.It takes a little time to create these goodies but they are worth it.
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2 users found this review helpful
I have used this same recipe for years.It takes a little time to create these goodies but they...
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Reviewed on Sep. 18, 2006 by SOLLAMI
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SOLLAMI
Sep. 18, 2006
These were very good, light and airy and melt in your mouth. It makes alot, which is good because they will go fast. My only complaint was that it was very time consuming. I used a pastry bag to pipe in the frosting and that helped speed things up too.
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2 users found this review helpful
These were very good, light and airy and melt in your mouth. It makes alot, which is good...
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Reviewed on Jun. 7, 2004 by
chellebelle
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chellebelle
Jun. 7, 2004
These are so delicious. A not-too-sweet, flaky, tender cookie sandwiching delicious rich buttery icing. They are well worth the effort it takes to make them. A word of advice DO NOT substitute anything else for the butter called for in this recipe!!!
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2 users found this review helpful
These are so delicious. A not-too-sweet, flaky, tender cookie sandwiching delicious rich...
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Reviewed on Dec. 17, 2007 by
PatB
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PatB
Dec. 17, 2007
What a joy! I have used this recipe since 1965 every Christmas. It is my youngest daughters favorite (and she is a Mom now), it would not be Christmas at home without them! But!! I can not find the BC 1965 Cookie book I have had for over 40 years. Did a search on allrecipes and here it is. Thank you, Thank you
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1 user found this review helpful
What a joy! I have used this recipe since 1965 every Christmas. It is my youngest daughters...
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