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Recipe

Cream Wafers

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Butter, whipping cream and flour are the magic trio that creates dough that bakes into melt-in-your-mouth wafer cookies.

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( 45 Ratings)

45 Ratings

5 Stars 91%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 20 )

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PREP TIME 45 Min
TOTAL TIME 1 Hr 45 Min
SERVINGS 60

Wafers

2: cups Gold Medal® all-purpose flour

1: cup butter or margarine, softened

1/3: cup whipping (heavy) cream

: Granulated sugar

Creamy Filling

3/4: cup powdered sugar

1/4: cup butter or margarine, softened

1: teaspoon vanilla, lemon extract or peppermint extract

: Food color, if desired

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1 In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.
2 Heat oven to 375ºF. 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.
3 Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
4 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.

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Expert Tips

To make rolled cookies, start with properly chlled dough. Avoid rerolling the dough more than twice to bake the most tender cookies.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Cookie)

Calories 65

(Calories from Fat 35),

Total Fat 4g

(Saturated Fat 1g,),

Cholesterol 0mg;
Sodium 45mg;
Total Carbohydrate 6g

(Dietary Fiber 0g,

Protein 1g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 20 Reviews View All

Posted 1/1/2012 2:38:02 PM REPORT ABUSE Jianga said:

Rating:

These melt-in-your-mouth delicious cookies have been one of my family's favorites for years! When my daughter was little, she and I used to bake these quite often. she is now almost 30, lives in Hawaii, and has asked me to make these and send them for her birthday. She and a friend were in New Zealand and had some cookies there that reminded her of these. Now her friend wants me to send some to her!! I also make these in heart shapes with pink filling for Valentine's Day, pumpkin shapes for halloween, and just when we want them! Thank you, Betty Crocker, for these heavenly tasting Swedish treats!!!

This reply was: Helpful Inspiring

Posted 12/14/2011 4:44:54 PM REPORT ABUSE Gail_S said:

Rating:

I have been using this recipe since the eary 1970's. This is my children's all time Christmas favorite. I do half with red filling the other half in green. They just melt in your mouth. The ones that crumble are thrown in the freezer and used as a topping for Ice Cream later. Yummy, Yummy

This reply was: Helpful Inspiring

Posted 6/16/2011 6:57:32 PM REPORT ABUSE tmyoder said:

Rating:

I've been making these for years for weddings and showers. I always do the center in a flavor and color of the wedding party. They freeze great also. Takes a lot of time but always a great hit.

This reply was: Helpful Inspiring