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.

Yield: about 5 dozen

Ingredients

Wafers

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

Filling

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

Instructions

Wafers

1. 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 an ungreased cookie sheet and prick each round with a fork 3 or 4 times.
5. Bake for 7 to 9 minutes or just until set but not brown. Remove from cookie sheet. Cool completely.

Filling

1. 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.

Attribution

Betty Crocker's Ultimate Cookie Book