Christmas Cream Wafers
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| wafer | |||
| 1 | cup |
butter
or margarine, softened |
|
| ½ | cup |
heavy whipping cream
|
|
| 2 | cups |
all-purpose flour
|
|
| filling | |||
| ¼ | cup |
butter
|
|
| ¾ | cup |
powdered sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
food coloring
red or green |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| wafer | |||
| 237 | ml |
butter
or margarine, softened |
|
| 118 | ml |
heavy whipping cream
|
|
| 473 | ml |
all-purpose flour
|
|
| filling | |||
| 59 | ml |
butter
|
|
| 177 | ml |
powdered sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
food coloring
red or green |
*
|
Directions
Combine wafer ingredients and chill.
Roll out on floured surface to ½ inch thickness.
Cut in small rounds. Transfer to waxed paper covered with 1 cup sugar.
Thoroughly coat both sides and place on cookie sheet.
Prick with fork and bake at 350 deagrees for 7 to 10 minutes.
Cool.
Combine filling ingredients.
Spread filling on wafers and sandwich two wafers together.
