Cream Wafers
Makes about 602 cup all-purpose flour
1 cup margarine or butter
1/3 cup heavy cream
granulated sugar
Creamy filling: below
Mix flour, margarine and cream into a dough and chill for an hour. Roll out half at a time to 1/8" thick and cut in 1-1/2" rounds. Carefully dip both sides of cookie in sugar and place on ungreased baking sheets lined with parchment paper. Poke with a fork 4 times and bake 7-9 min. at 375 F. When cool fill with filling and sandwich together.
Creamy filling:
3/4 cup powdered sugar
1 teaspoon vanilla (or other flavoring such as almond or peppermint)
1/4 cup margarine or butter
food color if desired
Mix all filling ingredients until smooth, add a few drops of water if needed.
You Might Need:
Reviews of Cream Wafers:
6-15 of 46 reviews << Previous - Next >>
Heather in York, PA Dec 29, 2008
Would make this again.
I am so glad I found this recipe. My grandmother used to make these for Christmas but now she is in a nursing home and couldn't remember how she made them. They are delicious and I want to make them for my kids.
Kathy in Renton Wash. Dec 18, 2008
Would make this again.
We have been making these little tasty gems for over 40 years. Always ahit this time ayearand you can't stop at one.
Judy in Pennsylvania Dec 14, 2008
Would make this again.
My mother made these when I was a small child and I have been making them all of my married life(married at 18) and I am now 61. My kids love them and everyone I know loves them. A bit of a pain to make, but, well worth the effort!!!!!!! They are good for wedding showers with wedding colors as filling colors. They not only taste wonderful but they look pretty also!
16 year old in Ellendale, ND Dec 11, 2008
Would make this again.
I loved them! You have to use a certain shape to make them all the same size (a circle works nice). You have to watch them because they burn very easily. The difference between burned and just right may be about 45 seconds. These cookies are fabulous and I will definitely make them again :D
A cookie baker in Pueblo West Co Nov 28, 2008
Would make this again.
I have been making these since 1967 when a lady at work made them and sold them. Then I discovered they were in my Betty Crocker cookbook. I have made them every year since as it wouldn't be Chanukah without them.
Deanna in Ohio, in Florida for College Mar 27, 2008
Would make this again.
I love this recipie! It is so much fun and delicious!
Marisa Dec 25, 2007
Would make this again.
I have been making these for 25+ years - they are definitely a favorite! My mom makes over 12 different kinds each year - and she used to make 3 batches of these every year - that's a lot of little wafers to frost. A little tip - frost them with a spoon very gently - the first time I made them on my own, I broke the first 5 I tried to frost - they are fragile little guys!
A cookie baker in Clackamas, OR Dec 20, 2007
Would make this again.
This cookie is a Christmas tradition with my family. My mom has made these since I was very small (I now approaching the 1/2 century mark). My nieces and kids call them "Christmas Crack" because they are so addictive and so good!
Robbie in Moosonee, Ontario Dec 17, 2007
Would make this again.
I will make this again and again. I love these cookies.
A cookie baker in Spokane, WA. Dec 16, 2007
Would make this again.
I love this recipe, my family has made it for years. Baking is a science and this recipe must be precise! Follow this recipe to a T and you will always have results. It's not a recipe to rush, it's a process, I usually break down into 3 days, a)make dough/refrig. b)roll-out "thin" & bake c) put filling in. It freezes well! I like to put almond flavoring in the crust. It's a festive pretty cookie as you can color the filling to the deco of the season. This is not a cookie to throw together or for beginners. You must be precise in cut outs to match up. This is a favorite by all at our family Christmas. One tip: in rolling out, use (sifted) powder sugar instead of flour, but the less the better.
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