VALENTINE CREAM WAFERS
Create this melt-in-your-mouth memory of a cookie from Betty Crocker's original cookie cookbook.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 44
Number Of Ingredients 8
Steps:
- In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.
- Heat oven to 375°F. Roll one-third of dough at a time 1/8-inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut with 2 1/4 -inch heart shaped cookie cutter. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times.
- Bake 7 to 9 minutes or just until set but not brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
- Meanwhile, beat powdered sugar and butter until smooth. Add vanilla. Beat until fluffy. Divide frosting into six small bowls. Add the following different amounts of red liquid food color to one of each of the bowls starting with a toothpick, 1 drop, 3 drops, 7 drops, 12 drops and 25 drops to make different shades of pink.
- For each sandwich cookie, spread about 1 teaspoon frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 5 g, TransFat 0 g
BETTY CROCKER CREAM WAFERS
From my mother-in-law Libby. I think this is the one she made. Detective work is hard, lol. They said these would melt in your mouth.
Provided by Dienia B.
Categories Dessert
Time 2h9m
Yield 64 serving(s)
Number Of Ingredients 7
Steps:
- Mix butter, flour and whipping cream thoroughly. Chill 1 hour.
- Preheat oven to 375°.
- Roll dough 1/8" thick on a lightly floured board.
- Cut into 1-1/2 inch rounds.
- Transfer onto waxed paper heavily sprinkled with sugar, turning to coat both sides.
- Place on ungreased baking sheet; prick in 4 places with fork.
- Bake 7 to 9 minutes or until slightly puffy.
- Put 2 cookies together with filling.
- Filling.
- Blend butter, icing sugar and vanilla together.
- If desired tint pink or green (which I would; the picture is great).
CREAM WAFERS
Cookies with a creamy butter filling.
Provided by FARMLIFE
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 30
Number Of Ingredients 8
Steps:
- Mix flour and 1 cup of butter or margarine thoroughly. Stir in whipping cream and mix well. Chill 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough 1/8 inch thick on lightly floured board. Cut into 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on un- greased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes or until slightly puffed. Put two cooled cookies together with filling.
- To Make Filling: Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg yolk, and 1 tsp. vanilla. If desired, tint with food coloring.
Nutrition Facts : Calories 130.2 calories, Carbohydrate 11.8 g, Cholesterol 30.8 mg, Fat 8.9 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 5.5 g, Sodium 56 mg, Sugar 5.3 g
MAPLE LEAF CREAM WAFERS
Commemorate the changing season with these rich, double-maple cookies, sandwiched around a quick cream filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 36
Number Of Ingredients 9
Steps:
- In large bowl, combine 1 cup butter, whipping cream and 1/2 teaspoon maple extract; blend well. Stir in flour until well mixed. Divide dough in half; shape each half into flattened disk. Wrap each in plastic wrap; refrigerate 1 hour for easier handling.
- Heat oven to 375°F. On lightly floured surface, roll half of dough at a time to 1/8-inch thickness. Keep remaining half of dough refrigerated. Cut dough with 2-inch maple-leaf cookie cutter. Place 1 inch apart on ungreased cookies sheets. Sprinkle with sugar. With fork, prick each cookie 3 or 4 times.
- Bake at 375°F. for 7 to 10 minutes or until slightly puffed and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.
- In small bowl, blend all filling ingredients, adding enough milk for desired spreading consistency; beat until smooth. Spread scant 1 teaspoon filling between 2 cooled cookies.
Nutrition Facts : Calories 105, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Sandwich Cookie, Sodium 45 mg, Sugar 4 g
CREAM WAFER LEMON STACKS
Impress your guests with these baked wafers layered with lemon curd and blueberry jam - a citrusy dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 20
Number Of Ingredients 11
Steps:
- In medium bowl, beat flour, butter and whipping cream with electric mixer on medium speed until smooth. Cover; refrigerate about 1 hour or until firm.
- Heat oven to 375°F. On lightly floured surface, roll out one-third dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated until ready to use.) Using 1 1/2-inch cookie cutters, cut out dough into 60 desired shapes (at least 3 of each shape), gently pressing together and rerolling scraps as necessary.
- With pancake turner, transfer cutouts to plate of sugar, turning to coat both sides. On ungreased cookie sheets, place cutouts 1 inch apart. Prick each cutout 4 times with fork. Bake 7 to 9 minutes or just until set but not brown. Sprinkle each wafer with 1/4 teaspoon glitter; remove from cookie sheets to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in 1 1/2-quart heavy saucepan, mix sugar, lemon peel and lemon juice with wire whisk. Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers; cool 30 minutes.
- To make stacks, spread 1/2 teaspoon cooled lemon curd on tops of each of 20 wafers; spread 1/2 teaspoon jam on tops of each of another 20 wafers. Stack together; top each stack with the remaining 20 wafers, top side up.
Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 19 g, TransFat 0 g
SWEDISH CREAM WAFERS
These are crisp and puffy sandwich cookies. The filling can be colored to match any occasion.
Provided by Brenda
Categories World Cuisine Recipes European Scandinavian
Yield 30
Number Of Ingredients 9
Steps:
- Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking sheets and prick each round with a fork about 4 times. Repeat with remaining dough.
- Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling.
- To Make Filling: Blend the remaining 1/4 cup of butter, the confectioners' sugar, egg yolk and vanilla together. Tint with food coloring, if desired. You may double the filling for a nicer looking cookie.
Nutrition Facts : Calories 130.2 calories, Carbohydrate 11.8 g, Cholesterol 30.8 mg, Fat 8.9 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 5.5 g, Sodium 56 mg, Sugar 5.3 g
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