Recipes Desserts Cookies Cut-Out Cookie Recipes Cream Wafers 4.6 (76) 65 Reviews 16 Photos Cookies with a creamy butter filling. Recipe by Donna Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 16 16 16 16 Servings: 30 Yield: 5 dozen Jump to Nutrition Facts Ingredients 1 cup butter ⅓ cup heavy cream 2 cups all-purpose flour ⅓ cup granulated sugar for decoration ¼ cup butter, softened ¾ cup sifted confectioners' sugar 1 egg yolk 1 teaspoon vanilla extract Directions Mix flour and 1 cup of butter or margarine thoroughly. Stir in whipping cream and mix well. Chill 1 hour. Preheat oven to 375 degrees F (190 degrees C). Roll dough 1/8 inch thick on lightly floured board. Cut into 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on un- greased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes or until slightly puffed. Put two cooled cookies together with filling. To Make Filling: Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg yolk, and 1 tsp. vanilla. If desired, tint with food coloring. I Made It Print Nutrition Facts (per serving) 130 Calories 9g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 130 % Daily Value * Total Fat 9g 11% Saturated Fat 6g 28% Cholesterol 31mg 10% Sodium 56mg 2% Total Carbohydrate 12g 4% Dietary Fiber 0g 1% Total Sugars 5g Protein 1g Calcium 6mg 0% Iron 0mg 2% Potassium 14mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved