Wafer Ingredients:
1 c. butter or margarine, softened
1/3 c. whipping (heavy) cream (NOT whipped cream)
2 c. flour
Granulated sugar
Creamy Filling Ingredients:
1/4 c. butter or margarine, softened
3/4 c. powdered sugar
1 tsp. vanilla
food color
Wafer Instructions:
1. In medium bowl, mix butter, whipping cream and flour thoroughly with spoon. Cover and refrigerate at least 1 hour.
2. Heat oven to 375 degrees. On lightly floured surface, roll about 1/3 of the dough at a time until 1/8 inch thick (keep remaining dough refrigerated until ready to roll). Cut into 1 1/2 inch rounds. --my note: I had to work the dough together so that it was a dough and not a bowl of crumbles. This is normal. Once the butter warms up more it sticks together like dough.
3. Cover a piece of waxed paper with a thick layer of granulated sugar. Transfer rounds with spatula to sugar-covered waxed paper. On ungreased cookie sheet, place rounds about 1 inch apart. Prick rounds with fork about 4 times.
4. Bake 7-9 minutes or just until set but NOT brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Put cookies together in pairs (bottoms together) with Cream Filling.
Cream Filling Instructions:
1. In a small bowl, beat butter, powdered sugar and vanilla with spoon (I used beaters) until smooth and fluffy.
2. Stir in a few drops of food color.
3. A few drops of water can be added if necessary to make filling more spreadable.
4. This will not seem like enough filling at first, but it fills the cookies nicely. If you want really full creamy filling cookies, double the filling recipe.
