Cream Wafers

Makes about 60

2 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.

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Reviews of Cream Wafers:

1-5 of 46 reviews   Next >>

  Donna in Hudson, Ia  Dec 20, 2009
Would make this again.
My mom made these every year at Christmas and I have made them every year since my kids were young. My oldest is now 23.
Everyone really does love them.
We always color the frosting in red and green for Christmas. five stars

  Kathleen in St. Louis, MI  Dec 11, 2009
Would make this again.
I am so happy that I found these. My Grandma made these my whole life(41 this yr). She passed last summer. So now I must carry on the tradition of these holiday cookies. I have introduced my kids to them and they LOVE THEM!!! I TRUE HOLIDAY TREAT!!! five stars

  A cookie baker in ohio  Dec 7, 2009
Would make this again.
have made them for years, glad you have not changed the recipe. five stars

  A cookie baker  Nov 30, 2009
Would make this again.
A little trick my sister taught me. Place the un-chilled dough onto a piece of wax paper. Roll into a tube and chill. Then you can just slice off the cookies however thick you want them and they are all the same size. Cuts prep time down tremendously! These have been my favorite Christmas treat my whole life. five stars

  Michelle in Woodbury, MN  Nov 13, 2009
Would make this again.
These ARE my Christmas childhood! My Mom made these every single Christmas. Now that we are all dairy/wheat free, we have skipped the last 3 holidays and they are just not the same! So this year I modified the recipe: 1 cup brown rice flour (or white rice flour), 1/2 cup tapioca flour, 1/2 cup potato starch flour, 2 tablespoons DariFree powder, 1-1/2 teaspoons xanthan gum, 1/2 cup palm shortening, 1/2 cup vegan soy-free buttery spread (Earth Balance), 1/3 cup water. Place all dry ingredients into zip-top bag, shake to combine; pour into mixing bowl, cut in frozen fats, work into pea-size meal, gently beat in water to form dough. Place on parchment paper, roll into long log, roll up in parchment, refrigerate 15 minutes; roll out, punch out round cookies, prick top with fork, dust in cane sugar, bake 375F for 7 minutes; FILLING: 3/4 cup powdered sugar, 1 teaspoon GF vanilla, 1/4 cup Earth Balance, blueberry juice/black cherry juice/carrot juice (blueberry+carrot = green) for food dyes. YUM once again!!! five stars

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