I use a small 1 1/2 inch round cutter which yields about 4 dozen finished, filled cookies ( I prefer smaller cookies). Using a larger cutter will decrease yield. Feel free to use cutters of different shapes and tint the icing according to your preference.
These cookies freeze well. Just place in an airtight container and consume within three months.
|I keep several varieties of cookies on hand for special occasions |
and holidays. The cream wafers are the pink filled cookies in the center.
1 cup unsalted butter, softened
1/3 cup whipping cream
2 cup flour
Place all ingredients in a large bowl. Mix until well combined. Wrap dough tightly and chill at least three hours or overnight. Roll dough to 1/8 inch thickness. Cut with 1 1/2 inch cookie cutter. Place on a cookie sheet and using a fork, prick each cookie 3-4 times. Bake at 375 degrees for 7-8 minutes. When cool, place scant tsp of filling on cookie and top with a second cookie. Makes about 4 dozen sandwich cookies.
1/4 cup butter softened
1 egg yolk
1 tsp vanilla
3/4 cup powdered sugar
Combine butter, yolk, vanilla and powdered sugar, mixing until well combined. Tint with food coloring. Fill cookies.