Cream Wafers

Wonderful for a special tea or light dessert.
June 15, 2014


Mix thoroughly butter, cream and flour. Cover and chill.

Heat oven to 375 degrees. Roll about 1/3 of dough at a time 1/8 inch thick on floured cloth-covered board. Cut into 1 1/2 – inch circles. Keep remaining dough refrigerated until ready to roll.

Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick rounds with fork about 4 times. Bake 7 to 9 minutes or just until set but not brown; cool. Put cookies together in pairs with Creamy Filling.

* Do not use self-rising flour in this recipe.


Cream together until fluffy.


  • 1 cup soft butter
  • 1/3 cup whipping cream
  • 2 cups all-purpose flour*
  • granulated sugar
  • Creamy Filling (see recipe below)
Creamy Filling
  • ¼ cup soft butter or margarine
  • ¾ cup confectioners’ sugar
  • 1 teaspoon vanilla
  • Tint with few drops food color.
  • (Add a few drops water if necessary for proper spreading consistency.)
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