Sunday, January 1, 2012

Pastel Cream Wafers

Happy New Year!
These are a family traditional cookie that we make around the holidays. They are light flaky cookies with delicious creamy filling. As I made these last week I wondered why we don't make them year round. We really should!

They are so delicate... and yummy.

Okay enough tasting, here's the recpie.

1 C. butter softened
1/3 C. heavy cream
2 C. flour
1/4 C. butter softened
3/4 C. powdered sugar
1 tsp. pure vanilla extract
1 egg yolk (weird, I know, but trust me on this)
food coloring of choice (we always divide the frosting and do 1/2 green and 1/2 red, which turns out to be pink but that's just how it's always been so we don't mess with it.)
  1. Mix the butter, cream, and flour. (The dough is NOT sweet as you can see so don't taste it unless you like eating pie dough.)
  2. Chill dough for at least 1 hour in the refrigerator.
  3. Roll out dough out thin and cut with a small round cookie cutter.
  4. Dip rounds in sugar to coat.
  5. Place on ungreased cookie sheet and prick each cookie four times with a fork.
  6. Bake 7-9 minutes. Do not over bake.
  7. Whip all filling ingredients and make little sandwiched using filling and two cookies.

1 comment:

  1. You know it has to be good when the filling has more ingredients than the cookie!