Cream Wafers

Butter, whipping cream and flour are the magic trio that creates dough that bakes into melt-in-your-mouth wafer cookies.

Ingredients

Wafers

• Granulated sugar
• 1/3 cup whipping (heavy) cream
• 1 cup butter or margarine, softened
• 2 cups Gold Medal® all-purpose flour

Creamy Filling

• Food color, if desired
• 1 teaspoon vanilla, lemon extract or peppermint extract
• 1/4 cup butter or margarine, softened
• 3/4 cup powdered sugar

Instructions

1. Meanwhile, mix all Creamy Filling ingredients until smooth. Add a few drops water if necessary. Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.
2. Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
3. Heat oven to 375ºF. Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut into desired shapes with 1 1/2-inch cookie cutters. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper, using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times.
4. In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.

Notes