These delicious, delicate cookies are perfect for any special occasion. They're a hit for the holidays, a shower, tea with friends or even just a light dessert - they're tender, buttery cookies, put together with a creamy, pastel-colored filling. Pretty little "sandwiches" that will melt in you mouth!
Yes, you guessed it too...I found them in my old 1969 Betty Crocker cookbook. It's held together with masking tape and glue, but still holds some of the best recipes I've ever made! Thanks, Betty!
Ingredients:
Wafer:
1 cup soft butter
1/3 cup heavy cream or whipping cream
2 cups flour
Granulated sugar
Creamy Filling (below)
Mix thoroughly butter, cream and flour. Cover and chill.
Heat oven to 375'F.
Roll about 1/3 of dough at a time 1/8" thick on floured cloth-covered board (keep remaining dough refrigerated until ready to roll). Cut in 1 1/2" circles (or any shape small cookie cutter).
Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick rounds with a fork about 4 times.
Bake 7-9 minutes or just until set but NOT BROWN; cool.
Put cookies together in pairs with Creamy Filling.
Makes about 5 dozen small cookies.
Creamy Filling:
1/4 cup soft butter
3/4 cup confectioners' sugar
1 tsp. vanilla
Cream all ingredients until smooth and fluffy. Tint with a few drops of food color (to fit your occasion). Add few drops water if necessary for proper spreading consistency.
Be encouraged!
Ingredients:
Wafer:
1 cup soft butter
1/3 cup heavy cream or whipping cream
2 cups flour
Granulated sugar
Creamy Filling (below)
Mix thoroughly butter, cream and flour. Cover and chill.
Heat oven to 375'F.
Roll about 1/3 of dough at a time 1/8" thick on floured cloth-covered board (keep remaining dough refrigerated until ready to roll). Cut in 1 1/2" circles (or any shape small cookie cutter).
Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick rounds with a fork about 4 times.
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| Picture is from my old B.C. recipe cards |
Bake 7-9 minutes or just until set but NOT BROWN; cool.
Put cookies together in pairs with Creamy Filling.
Makes about 5 dozen small cookies.
Creamy Filling:
1/4 cup soft butter
3/4 cup confectioners' sugar
1 tsp. vanilla
Cream all ingredients until smooth and fluffy. Tint with a few drops of food color (to fit your occasion). Add few drops water if necessary for proper spreading consistency.
Be encouraged!
Jesus said to him, “If you can believe, all things are possible to him who believes.” -Mark 9:23
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