Cream Wafers

I love when someone reminds me of a recipe from the past.  I have been cooking for years.  Many recipes are favorites for a moment and then forgotten when I find something new.  How fickle!  My friend, Pat, reminded me of a cookie recipe I used to cook when I lived by (and with) her in California over 30 years ago.  I searched my memory and remembered a recipe in the Betty Crocker cookbook. 

Cream Wafers

1 cup soft butter
1/3 cup whipping cream
2 cups all purpose flour

Mix thoroughly butter, cream and flour.  Cover ahd chill.

Heat oven to 375 degrees.  Roll about 1/3 of dough at a time 1/8 inch thick on floured board (keep remaining dough refrigerated until ready to roll).  Cut into 1 1/2 inch circles.

Transfer rounds with spatula to ungreased baking sheet.  Prick rounds with fork four times.

Bake 7 to 9 minutes or just until set but not brown.  Cool.  Put cookies together in pairs with Creamy Filling.

About 5 dozen cookies.

Creamy Filling

Cream 1/4 cup soft butter, 3/4 cup powdered sugar and 1 teaspoon vanilla - can use 1/2 teaspoon flavoring if desired, such as lemon or almond instead of the vanilla, until smooth and fluffy.  Tint with a few drops of food color.

Thanks Pat!