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Pastel Cream Wafers

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  • Yields: 20 sandwich cookies
  • Prep: 30 mins
  • Bake: 8 mins 375°F per batch

Pastel Cream Wafers

Ingredients

Directions

  1. Preheat oven to 375 degrees F. Place flour in a medium bowl. Using a pastry blender, cut in butter until pieces are pea-size. Sprinkle 1 tablespoon of the half-and-half over part of mixture. Gently toss with a fork and push to side of bowl. Repeat until all is moistened. Form dough into a ball.
  2. On a lightly floured surface, roll dough until slightly less than 1/8 inch thick. Using a 1-3/4-inch fluted round cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
  3. Bake for 8 to 10 minutes or until edges start to brown. Transfer cookies to a wire rack; cool.
  4. Spread Powdered Sugar Frosting on bottoms of half of the cookies, using scant 1 teaspoon for each cookie. Top with the remaining cookies, bottoms sides down. Before serving, sprinkle with powdered sugar.

From the Test Kitchen

To Store:

Place sandwich cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Before serving, thaw cookies, if frozen, and sprinkle with more powdered sugar, if desired.

Powdered Sugar Frosting

Ingredients

Directions

  1. In a small bowl stir together powdered sugar, butter, vanilla, food coloring, and enough of the light cream or half-and-half to make a spreadable frosting.

Nutrition Facts (Pastel Cream Wafers)

    Per serving:
  • 95 kcal cal.,
  • 6 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 16 mg chol.,
  • 47 mg sodium,
  • 10 g carb.,
  • 0 g fiber,
  • 5 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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