This recipe was given to me by Drooler's Mommy and they are too good not to share. The recipe is a little more work than a regular cookie recipe, so I always double it to make it worth my time.
Cream Wafers
1 cup butter, softened
1/3 cup heavy whipping cream
2 cups flour
Mix all and chill. Preheat oven to 375°. Roll out to approx. 1/4" on floured board. Cut into 1 1/2 " circles. I use the bottom of my canning funnel. Cover with white sugar (I like to drop each circle into a bowl of white sugar). Place on ungreased baking sheet. Prick with fork. Bake 7-9 minutes, but if you have large cookie sheets like mine and can fit 16 cookies onto each, bake 12 minutes. Cool. Put together with Creamy Filling.
Creamy filling:
1/4 cup soft butter
3/4 cup powdered sugar
1 tsp vanilla
2 small drops water if needed
1-2 drops food coloring of choice. I like yellow, so I use two drops of neon green since I only have the neon food coloring set.
Cream first four ingredients together, then add coloring.
These are perfect little cookies for a tea part. Best served at room temperature.
Hi Chatty,
ReplyDeleteThose were the mister's Dad's favorite cookies. I didn't make them too often because as you say, they are more work than some.My cookbook calls them Parisian Wafers.
MIL
They are so so so yummy. They are one of the things I am really going to miss eating (gluten free!) but it is for the better!
ReplyDeleteIt is interesting to hear that they were The Mr.'s dad's favorite cookies. The Mr. can remember you making them and LOVES them. :) Thanks for the comment.
I just had to read this post because the dough for this recipe is sitting on my counter right now and I can't figure out what to use as a cookie cutter.
ReplyDeleteHmm, the bottom of my canning funnel! I'm sure that thing is around here somewhere. :)