Cream Wafers

Photo by Stephanie Knewasser

From the kitchen of AnnMarie Barkwell

1 c butter, softened

1/3 c heavy cream

2 c flour

Mix thoroughly.

Cover & chill.

Combine sugar sprinkles with sugar, set aside.

If you don’t want to add color, use just sugar.

Roll chilled dough on a floured surface.

Does NOT need to be especially thin.

Use cookie cutter to cut small shapes.

Coat both sides of cookie with sprinkle mix.

Place on an ungreased cookie sheet.

Prick each cookie twice with a fork.

Bake @ 375, 5 min or until set, NOT BROWN! BURNS EASILY!

Cool completely.

Filling:

1/4 c margarine or butter, softened

3/4 c confectioner sugar

1 tsp vanilla

Optional: food coloring

Mix until smooth & creamy.

Add a few drops of water if needed.

LET FROSTING SOFTEN (leave at room temp for a while). Otherwise the cookies will crack when you’re filling them


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