Cream Wafers

These simple cookies are the essence of “Tea Cookie”.  Dainty, flaky and crispy, with a lush filling, they are perfect for a tea-time cookie plate.  This plate is part of a coffee set that was a first anniversary gift from my husband – it is decorated in a cobalt blue ‘Zwiebelmuster’ (onion pattern) from Schumann in Arzberg , Bavaria - purchased from our German landlady's kitchen shop.

The recipe is from the Betty Crocker Cooky Book 1963.  If you don’t have one, you need one of these cookbooks – look for it at yard sales and book sales.

If you are concerned about the raw egg yolk in the filling, substitute 1 tablespoon of pasteurized egg or egg substitute.  These freeze very nicely even after filling.

Cream Wafers

Cookie

 1      Cup  Butter -- 2 sticks – no substitute

1/3   Cup  Heavy Cream – no substitute

2       Cups  Flour, All-purpose -- 9 ounces

         Sugar

              Filling

 1/4  Cup  Butter -- softened

 1/4  Cup  Powdered Sugar -- (as needed for consistency)

 1      Large  Egg Yolk -- (about a tablespoon of egg substitute)

 1      Teaspoon  Vanilla Extract

          Food Coloring -- red or green (otherwise it is yellow)

·         Mix butter, cream and flour thoroughly.  Chill 1 hour.

·         Heat oven to 375°.  Roll dough 1/8" thick on lightly floured board.  Cut into 1 1/2" rounds.  (I used 1 3/4" cutters, and rolled the dough out right in the sugar, eliminating the next step).

·         Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides.  (I froze the cutout dough before baking to help keep its shape.)

·         Bake on ungreased baking sheet after pricking in 4 places with a fork. (I used parchment paper.)

·         Bake 7-9 minutes or until slightly puffy.  Cool on rack.

·         Put 2 baked cookies together with filling.

·         For Filling:  blend together ingredients, tint pink or green if desired - otherwise it will be yellow from the egg yolk.

2010 Cost:  $1.97

Yield:  "3 ½ Dozen" larger cookies or 5 dozen small cookies

Per Serving: 95 Calories; 7g Fat (70.0% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 66mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.