Cream Wafers

Cream Wafers

Wafers:

2 cubes butter (1 cup)

1/2 cup whipping cream

2 cups flour

Cream Filling:

1/4 cup butter

2 cups sifted powdered sugar

1 egg yolk

1 tsp vanilla

For the wafers: Preheat oven to 375 degrees. Cream butter until fluffy.  Sift the flour and measure 2 cups.  Add flour alternately with whipping cream to butter and mix well.  Chill.  Roll 1/3 of the dough at a time on lightly floured board to 1/8 inch thick.  Cut into rounds.  Use a very small cutter like the center of a doughnut cutter.  The rounds will be very fragile.

On wax paper the is covered with white granulated sugar, place the wafer rounds and sprinkle the tops with sugar.  Both sides should now be sugared.  Place on an ungreased cookie sheet and prick with fork.  Bake for 10-12 minutes and cool.

For the filling: Cream the butter and then beat in the sugar, egg yolk and vanilla.  Spread between tiny wafers.  (This recipe has raw egg yolk in it, therefore use discretion before making. You could possibly cook the filling mixture on the stove prior to spreading between the wafers.  I will need to test.)

Recipe Source: Lillian Ulmer