Twelve Days of Cookies: Day Eight

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When it comes to Christmas, my family doesn’t have a lot of “traditional” recipes. We’ve enjoyed hundreds (literally) of different kinds of holiday cookies over the years from snickerdoodles to sugar cookies.

But there is one recipe that’s a must: Cream Wafers.

These delicacies are ones my sister-in-law, Kim, brings to our holiday gatherings. They’re a flakey thin wafer cookie sandwiching colored cream filling. She learned to make them from a neighbor when she was growing up.

I’m sharing her recipe which I’ve constructed from just a few notes my husband has on a 3×5 card. He’s made them once or twice, as have I. They aren’t difficult, but they are time consuming and require a light hand. We consume them by the dozens. The few times I’ve made them make me even more appreciative of all of Kim’s efforts in making this special cookie.

Bonus Baking Tip: Every oven has hot spots. For the most evenly baked cookies, rotate the pans 180 degrees halfway through baking time. And if you’re baking two trays at once, rotate them from top to bottom, too.

CREAM WAFERS

Makes about 2 to 3 dozen

Cookies:

1 cup unsalted butter, softened

1/3 cup cream

2 cups all-purpose flour

Granulated sugar

Filling:

1/4 cup unsalted butter, softened

3/4 cup confectioners’ sugar

1 egg yolk (see Note)

1 teaspoon vanilla extract

Red and green food coloring

To make cookies: Mix butter, cream and flour in the bowl of a food processor or by hand until creamy. Divide dough in half. Flatten each into a disk. Refrigerate overnight.

Preheat oven to 375 degrees. Line baking sheets with parchment or silicone liners.

Cover a plate thickly with granulated sugar.

Working with one disk at a time, roll out dough on lightly floured surface to 1/8-inch thickness. Using 2-inch round cookie cutter, cut out dough. Transfer to plate with granulated sugar. Turn to coat both sides. Transfer to prepared sheets. Prick each cookie 3 times with the tines of a fork.

Bake until lightly puffed but not browned, about 7 to 9 minutes. Cool cookies briefly on sheets then transfer to racks to cool completely.

To make filling: Beat butter, confectioners’ sugar, yolk and extract until smooth and creamy. Divide filling in half. Tint one half red and the other green.

Sandwich the cookies together with filling. Store the cookies in an airtight container at room temperature or freeze up to 1 month.

Note: This recipe contains raw eggs. There is a slight chance of salmonella poisoning when consuming raw eggs.

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Categories: Recipes

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