cream wafers

Cookie baking for 2011 is almost complete.  There were a few great recipes from last year that I didn't have time to repeat again this year.  Not that they weren't good.  I either don't have time with fussy cookies or they had to step to the side to make room for a few new recipes.  This particular recipe did not get pushed to the side.  I remember as a kid looking through the cookie plate, trying to find these pale and tender little treasures.  The cookie melts in your mouth with its soft creamy icing filling inside.  Yum.  Thankfully this year I found a more appropriate size cookie cutter.  Last year's was so tiny I had made tons and had to ice them all.  This is the right size.  Perfect for popping whole in your mouth.

Cream Wafers - recipe from my Tante Anne

1 cup unsalted butter, softened
1/3 cup whipping cream
2 cups flour

granulated sugar

In a bowl of a stand mixer, beat the butter until soft.  Gradually add in the whipping cream and flour.  Cover the dough and chill for several hours.

Preheat oven to 375 degrees F.

Working with one third of the dough at a time, roll the dough on a floured surface to 1/8 inch thickness.  Cut into 1 inch circles.  Transfer the rounds to a piece of waxed paper that is heavily covered with granulated sugar.  Press each round into the sugar so both sides are coated.  Place the sugared rounds on an ungreased baking sheet.  Prick the rounds with a fork 3 times.

Bake the rounds just until set, approximately 7-9 minutes.  Cool for several minutes on the tray before transferring to a cooling rack.


Frosting:

1/4 cup unsalted butter, softened
3/4 cup icing sugar
1 teaspoon vanilla
red and green food colour


As the cookies cool, prepare the icing.  Cream the butter, gradually adding the icing sugar and vanilla.  Add a few tablespoons milk to achieve a spreading consistency.  Separate the icing in half, colouring one half with green food colour and the other half with red food colour.

Put cookies together in pairs with the frosting.