By Candy Freeman
I made these cream wafers for the first time this holiday season. An elderly woman has been baking these for more than 40 years and she shared her recipe with me. It was such a fun day baking these with her. She showed me her vintage Tupperware cookie cutter and went through the procedure of making these. They not only look wonderful and very festive with the green and red frosting in the middle, but they melt in your mouth. I was so excited after making these with her that my husband went online and ordered this vintage cutter for me and now I will make them every Christmas season.
- 1 cup soft butter
- 1/3 cup whipping cream
- 2 cups Gold Medal flour
- 1/4 cup soft butter
- 3/4 cup confectioners’ sugar
- 1 teaspoon pure vanilla
- Red and green food coloring
Make the Cookies
Blend together butter, cream and flour. Chill for one hour.
Heat oven to 375 degrees.
Roll dough to 1/8 inch thick on lightly floured board or between layers of the paper from inside your cereal boxes. This works great so the dough doesn’t stick, my friend gave me this new tip after she’s been baking these for more than 40 years.
Cut the dough into the flower shape with the 1 1/2-inch special Tupperware cookie cutter. Coat both sides with granulated sugar. Place on parchment lined baking sheets; prick 3 or 4 times with a fork.
Bake 7-9 minutes. Cool on cooling rack. Put two together with filling.
Make the Filling
Blend 1/4 cup soft butter, 3/4 cup confectioners’ sugar and 1 teaspoon pure vanilla. Tint half of the cream green and the other half a light red.