Pastel Cream Wafers Recipes

CREAM WAFERS

Steps:

• Prepare the Wafers: In the bowl of your stand mixer combine the butter, cream, and flour on low speed until the dough comes together.
• Chill the dough for 2 hours or overnight.
• Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
• On a lightly floured surface roll out the dough to 1/8- inch thick. Using a small (1.25- inch) round cookie or pastry cutter cut the dough out and place on the prepared baking sheet. Prick with a fork 3 or 4 times.
• Bake for 8-9 minutes, until lightly golden on the bottoms.
• Transfer to a wire rack to cool completely.
• Prepare the Filling: In the bowl of your stand mixer fitted with the paddle attachment mix the butter, powdered sugar, cream, and vanilla until smooth and creamy, scraping the sides of the bowl as necessary.
• Divide the filling as desired and mix in a drop of food coloring to achieve the color(s) desired.
• Fill a pastry bag(s) or zip-top bag with the corner cut off with the filling. Squeeze a small amount of the filling onto the bottom of half the cookies. Alternately, you could use an offset spatula to spread the filling. Top the filling with the remaining cookies and roll in sprinkles if desired.

PASTEL CREAM WAFERS

Steps:

• Combine flour, one cup butter and cream; mix well. Chill for one hour.
• Roll out dough to 1/8-inch thick; cut out cookies with a 1-1/2 inch round cookie cutter. Carefully dip both sides of cookies into sugar; place on a parchment paper-lined baking sheet. Pierce cookies lightly across top with a fork.
• Bake at 375 degrees for 7 to 9 minutes. Cool completely.
• Beat remaining butter for 30 seconds; gradually beat in powdered sugar, vanilla and food coloring. Sandwich cookies in pairs with frosting.

CREAM WAFERS

Steps:

• Mix flour and 1 cup of butter or margarine thoroughly. Stir in whipping cream and mix well. Chill 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll dough 1/8 inch thick on lightly floured board. Cut into 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on un- greased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes or until slightly puffed. Put two cooled cookies together with filling.
• To Make Filling: Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg yolk, and 1 tsp. vanilla. If desired, tint with food coloring.

BETTY CROCKER CREAM WAFERS

Steps:

• Mix butter, flour and whipping cream thoroughly. Chill 1 hour.
• Preheat oven to 375°.
• Roll dough 1/8" thick on a lightly floured board.
• Cut into 1-1/2 inch rounds.
• Transfer onto waxed paper heavily sprinkled with sugar, turning to coat both sides.
• Place on ungreased baking sheet; prick in 4 places with fork.
• Bake 7 to 9 minutes or until slightly puffy.
• Put 2 cookies together with filling.
• Filling.
• Blend butter, icing sugar and vanilla together.
• If desired tint pink or green (which I would; the picture is great).

CREAM WAFERS

Steps:

• Mix flour, butter, and whipping cream.
• Cover and refrigerate about 1 hour or until firm.
• Preheat oven to 375 (F).
• Roll 1/3 of the dough at a time on a floured surface.
• Roll the dough until it is 1/8 inch thick.
• Cut dough into 1 1/2 inch rounds (or by using the opening of a shot glass).
• Dip both sides of cookie in sugar.
• Place sugared cookies on ungreased cookie sheet.
• Prick each cookie about 4 times with a fork.
• (This allows air to escape from the cookie while baking, so it can rise.) Bake cookies in preheated oven for 7-9 minutes, until set but not brown.
• Remove cookies from sheet and allow to cool completely.
• Meanwhile prepare the creamy filling.
• Creamy Filling: Mix all ingredients until smooth.
• Smooth about a teaspoon of the filling onto a cookie, and top with another cookie.
• Keep cookies refrigerated for up to 7-10 days.
• if they last that long!

SWEDISH CREAM WAFERS

Steps:

• Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking sheets and prick each round with a fork about 4 times. Repeat with remaining dough.
• Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling.
• To Make Filling: Blend the remaining 1/4 cup of butter, the confectioners' sugar, egg yolk and vanilla together. Tint with food coloring, if desired. You may double the filling for a nicer looking cookie.

CREAMY PASTEL MINTS

Steps:

• Place cream cheese in a bowl; let stand at room temperature to soften slightly. Stir in extract until blended. Tint mixture pink or red as desired. Gradually mix in half of the confectioners' sugar., On a work surface, knead in remaining confectioners' sugar until smooth. Divide mixture into three portions; roll each to 1/4-in. thickness. (Flour or additional confectioners' sugar is not necessary for rolling.), Cut candy with a 1-in. heart-shaped cookie cutter. Store between layers of waxed paper in an airtight container in the refrigerator.