Betty Crocker's Cream Wafers

These Cream Wafers are beautiful, one-bite wonders. And, yes, the recipe is correct: There is no sugar in the actual wafer, though they are dipped in sugar before baking.



  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 1/3 cup whipping cream
  • Sugar


  • 3/4 cup powdered sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • Food coloring (red and green)


  1. Wafers: Mix flour, butter and whipping cream. Cover and refrigerate 1 hour or until firm.
  2. Heat oven to 375 degrees F.
  3. On a lightly floured surface, roll out 1/3 of the dough at a time 1/8 inch thick. Cut dough into 1 1/2-inch rounds with an appropriate cutter or a shot glass.
  4. Cover a large piece of wax paper with a generous layer of sugar. Using a spatula, transfer cookie rounds to sugar. Turn each round to coat both sides. Place on ungreased cookie sheet and prick each round with a fork 3 or 4 times.
  5. Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet. Cool completely.
  6. Filling: Mix powdered sugar, butter and vanilla extract, beating until smooth. Thin with a little milk or water (a few drops) if necessary. Divide between 2 bowls and color each with a few drops of food coloring to make pink and light-green filling. Spread 1/2 teaspoon filling on a cookie, then press another cookie against the filling to make sandwiches.

Yield: about 5 dozen

Source: Betty Crocker's Ultimate Cookie Book

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