Cream Wafers Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| Flour | 2 Cup (32 tbs) | |
| Whipping cream | 1⁄2 Cup (8 tbs) | |
| Granulated sugar | 1 | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Powdered sugar | 2 Cup (32 tbs), sifted | |
| Egg yolk | 1 | |
| Vanilla | 1 Teaspoon |
Directions
Cream butter until light and fluffy.
Sift flour, measure, then add it alternately with the cream to the butter, mixing well.
Chill.
Roll out a third of the dough at a time on a lightly floured board until 1/8 inch thick.
Cut into rounds; lift onto waxed paper that you have heavily covered with granulated sugar, and turn each round with a spatula so both sides are sugar-coated.
Place on an ungreased baking sheet and prick each wafer about 4 times with a fork.
Bake in a moderately hot oven (375°) for 10 to 12 minutes, or until golden brown.
Cool.
Sift flour, measure, then add it alternately with the cream to the butter, mixing well.
Chill.
Roll out a third of the dough at a time on a lightly floured board until 1/8 inch thick.
Cut into rounds; lift onto waxed paper that you have heavily covered with granulated sugar, and turn each round with a spatula so both sides are sugar-coated.
Place on an ungreased baking sheet and prick each wafer about 4 times with a fork.
Bake in a moderately hot oven (375°) for 10 to 12 minutes, or until golden brown.
Cool.
Chef
