Maple Leaf Cream Wafers Recipes

CREAM WAFERS

Steps:

• In a small bowl, beat butter, flour and cream. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 1-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3-4 times with a fork. , Bake 7-9 minutes or until set. Remove to wire racks to cool., In a small bowl, combine butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green. Carefully spread filling on bottom of half of the cookies; top with remaining cookies.

MAPLE WAFERS

Steps:

• Preheat oven to 350 degrees.
• In a bowl blend the melted butter, shortening, sugar, egg and flavouring together.
• Measure flour, cream of tartar, soda and salt into a bowl, stir to blend thoroughly.
• Add the dry ingredients gradually to the butter mixture.
• Mix well. Drop by teaspoonfuls onto lightly greased baking sheets.
• Wet bottom of a drinking glass and press down on cookie batter to flatten into a thin wafer.
• Place onto baking sheet and bake for 8 - 10 minutes.
• These little cookies may be put together in pairs with icing if desired.

CREAM WAFERS

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.

CREAM WAFERS

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 into desired shapes with 1 1/2-inch cookie cutters. 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. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
• Meanwhile, mix all Creamy Filling ingredients until smooth. Add a few drops water if necessary. Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.

CREAM WAFERS

Steps:

• Mix flour, butter, and whipping cream.
• Cover and refrigerate about 1 hour or until firm.
• Preheat oven to 375 (F).
• Roll 1/3 of the dough at a time on a floured surface.
• Roll the dough until it is 1/8 inch thick.
• Cut dough into 1 1/2 inch rounds (or by using the opening of a shot glass).
• Dip both sides of cookie in sugar.
• Place sugared cookies on ungreased cookie sheet.
• Prick each cookie about 4 times with a fork.
• (This allows air to escape from the cookie while baking, so it can rise.) Bake cookies in preheated oven for 7-9 minutes, until set but not brown.
• Remove cookies from sheet and allow to cool completely.
• Meanwhile prepare the creamy filling.
• Creamy Filling: Mix all ingredients until smooth.
• Smooth about a teaspoon of the filling onto a cookie, and top with another cookie.
• Keep cookies refrigerated for up to 7-10 days.
• if they last that long!