Buttery Cream Wafers Recipe

Buttery Cream Wafers, a classic American treat that combines a delicate, crunchy exterior with a sweet, creamy filling. Perfect for vegetarians, these cookies are made with simple ingredients, but their flavor is anything but ordinary. With potential allergens including dairy, eggs, and gluten, they are best enjoyed by those without sensitivities.

These versatile cookies can be served at parties, as a dessert, or even as a sweet snack. Each bite offers a rich buttery taste complemented by a hint of vanilla.

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Recipe Collection: Dessert

Serving Size: 30

Cooking Time: 100 minutes

Overview

Cream Wafers are delicate, buttery cookies with a sweet filling, perfect for any occasion. These cookies are rolled thin and coated with sugar for a delightful crunch. The filling can be tinted with food coloring for a festive touch.

Diet Type

Vegetarian

Allergies

Dairy, Egg, Gluten

Cuisine

American

Ingredients

• 2 Cups all-purpose flour
• 1 Cup butter
• 0.33 Cups heavy cream
• 1 Pinch granulated sugar, for decoration
• 0.25 Cups butter, softened
• 0.75 Cups confectioners' sugar, sifted
• 1 Whole egg yolk
• 1 Teaspoon (tsp) vanilla extract

Steps

1. Mix the all-purpose flour and 1 cup of butter thoroughly. Stir in the heavy cream and mix well. Chill the dough for 1 hour.
2. Preheat the oven to 375 degrees F (190 degrees C).
3. Roll the dough to 1/8-inch thickness on a lightly floured board. Cut into 1 1/2-inch rounds. Transfer to waxed paper heavily sprinkled with granulated sugar, turning to coat both sides. Place on an un-greased baking sheet. Prick each round in 4 places with a fork.
4. Bake in the preheated oven for 7 to 9 minutes.
5. Meanwhile, prepare the filling by blending 0.25 cup softened butter, sifted confectioners' sugar, egg yolk, and vanilla extract.
6. Once the cookies are cooled, sandwich two cookies together with the prepared filling.

Tips

• If desired, tint the filling with food coloring for a colorful presentation.
• Note: This recipe contains raw egg. It is recommended that young children, older adults, and people who are pregnant or immunocompromised do not consume raw egg.