Description
Light, flaky cream wafer sandwich cookies with a smooth buttercream filling. This is a classic vintage cookie recipe.
Ingredients
- Cream Wafer Cookies: ½ cup unsalted butter softened
- 1 cup all purpose flour
- 3 tablespoons heavy cream
- ¼ cup granulated sugar for sprinkling
- Buttercream Filling: ¼ cup unsalted butter softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1½ teaspoons heavy cream
Instructions
- Beat the softened butter, flour, and heavy cream in a medium bowl until a soft dough forms.
- Cover the dough tightly and refrigerate for 1 hour to firm.
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Roll the dough on a lightly floured surface to about ¼ inch thickness.
- Cut into small shapes using a floured cutter.
- Place cookies 1 inch apart on the baking sheets.
- Sprinkle lightly with granulated sugar and prick each cookie 3 times with a fork.
- Bake for 7 to 8 minutes until set but still pale.
- Let cookies cool on the pan for 3 minutes, then transfer carefully to a wire rack to cool completely.
- Beat the butter until creamy in a bowl.
- Add powdered sugar, vanilla extract, and heavy cream and beat until smooth and spreadable for the filling.
- Spread a small amount of frosting onto the flat side of half of the cookies.
- Top with remaining cookies to form sandwich cookies.
Notes
- Handle the cookies gently after baking since they are very delicate.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American