Cream Wafers

Wafers

1 Cup Soft Butter
1/3 Cup Whipping Cream
2 Cup All Purpose Flour

Mix thoroughly butter, cream and flour. Cover and chill. (20 min only)

Heat oven 375 deg. Roll about 1/3 of dough out at a time (1/8” thick) on a floured board.
Keep remaining dough refrigerated until ready to roll.
Cut into 1.5” circles.
Transfer out rounds with spatula to piece of waxed paper heavily covered with granulated sugar.
Turn each round so that both sides are sugar coated.
Place on ungreased sheet.
Prick rounds with fork several times.
Bake 7-9 minutes just until set but NOT brown.
Cool
Put together with filling.

Cream Filling

¼ Cup Soft Butter
¾ Cup Powdered Sugar
1 tsp Vanilla
Few drops Food Coloring

Cream until Smooth and Fluffy

Hints:
You can place these real close because they shrink some.
If they bake too long they are crumbly and hard to fill.
Whipping cream comes in a ½ pint carton so I usually triple my recipe.
Takes a while to make but they don’t last long.
You can add a few drops of water to filling for easier spreading.

Triple Recipe

Wafers

3 Cup Soft Butter (1-1/2 lbs)
½ pt Whipping Cream
6 Cup Flour

Filling

¾ Cup Soft Butter
2 ¼ Cup Powdered Sugar
3 tsp Vanilla
Food Coloring (user discretion)