CREAM WAFERS
Delicate pastry-like rounds with a rich filling. A lovely addition to the cooky trays for a tea or reception.
1 cup butter or margarine
⅓ cup whipping cream (35% butterfat)
2 cups Gold Medal Flour
granulated sugar
Creamy Butter Filling (below)
Measure four by dipping method or by sifting.
Mix butter, cream, and flour thoroughly. Chill 1 hr.
Heat oven to 375° (quick mod.). Roll dough ⅛” thick on lightly floured board. Cut into 1½” rounds.
Transfer to 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 min., or until slightly puffy. Put two cooled cookies together with Filling. Makes about 5 doz. 1½” cookies.
Note: Gold Medal Self-Rising Flour may be used in this recipe.
Creamy Butter Filling: Blend ¼ cup soft butter, ¾ cup sifted confectioners’ sugar, and 1 tsp. vanilla. If desired, tint pink or green.