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Recipes

Crème Wafers

Author: Julie Rylander

These cookies are surprising in their flaky, delicate feel and their balanced flavor.
My favorite of Ellie’s three recipes. These cookies are surprising in their flaky, delicate feel and their balanced flavor. The sweetness comes from the frosting, so I don’t recommend nibbling on the dough from these! I also added a bit more vanilla than called for, because I wanted a more vanilla-y frosting.

Ingredients

Dough

  • 2 C flour
  • 1 C butter (2 sticks)
  • 1⁄3 C whipping cream
  • Sugar, for dusting

Filling

  • ¾ C powdered sugar
  • ¼ C butter
  • 1½ t. vanilla
  • Water, as needed

Preparation

  1. For the dough: mix flour, butter, and cream. Cover and refrigerate for one hour.
  2. For the filling: while dough is chilling, beat the powdered sugar, butter, and vanilla until fluffy. Add drops of water until frosting reaches a spreadable consistency. Set aside.
  3. Working with 1⁄3 of the dough at a time, roll it to 1⁄8″ thickness on a floured board. Keep the remaining dough chilled.
  4. Cut the rolled out dough into 1½” rounds. Coat both sides of the dough with sugar, and place on a silpat or ungreased baking sheet.
  5. Prick each round with a fork. Bake at 375˚ for 7-9 minutes, just until set but not browned.
  6. Allow cookies to cool completely. Pair the cookies and fill with frosting.
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