Yummy sandwich cookies also known as whiskey glasses, shot glasses, and cream wafers.

Peg
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the 1 cup butter, whipping cream and flour thoroughly. Chill for 1 hour.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • On a lightly floured surface roll dough out to 1/8 inch thick. Cut into 1 1/2 inch rounds. Transfer rounds to a tray or waxed paper sprinkled heavily with white sugar, turning to coat both sides with sugar. Place sugar coated rounds on an ungreased cookie sheet. Prick in four places with a fork, forming a "prick box".

  • Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes or until slightly puffed. Let cool then put the bottoms of two cookies together with the Creamy Butter Filling.

  • To Make The Creamy Butter Filling: Blend 1/4 cup butter, confectioners' sugar, egg yolk and vanilla until smooth. If desired tint with food coloring.

Nutrition Facts

129.7 calories; 1.1 g protein; 11.7 g carbohydrates; 30.8 mg cholesterol; 56 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/06/2003
These go quicker if you roll 1/3 of the dough between two sheets of plastic wrap, then just spread the suger over both sides of the sticky dough before cutting out. You can only roll once, but as with any pastry, the more you roll the worse it gets. Also try taping 3-4 forks together separated by skewers. Then you only have to tap each cookie once! I've made 300+ of these before, and these were real time savers! Read More
(15)

Most helpful critical review

Rating: 3 stars
12/27/2008
These cookies are cute but just way too buttery for me. I kept mine refrigerated because of the raw egg yolk in the filling...so that may be why they seemed so greasy. Read More
(4)
20 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/06/2003
These go quicker if you roll 1/3 of the dough between two sheets of plastic wrap, then just spread the suger over both sides of the sticky dough before cutting out. You can only roll once, but as with any pastry, the more you roll the worse it gets. Also try taping 3-4 forks together separated by skewers. Then you only have to tap each cookie once! I've made 300+ of these before, and these were real time savers! Read More
(15)
Rating: 5 stars
08/06/2003
These go quicker if you roll 1/3 of the dough between two sheets of plastic wrap, then just spread the suger over both sides of the sticky dough before cutting out. You can only roll once, but as with any pastry, the more you roll the worse it gets. Also try taping 3-4 forks together separated by skewers. Then you only have to tap each cookie once! I've made 300+ of these before, and these were real time savers! Read More
(15)
Rating: 5 stars
01/03/2003
They take a little time but are worth the effort. Instead of making a fork prick square on each cookie I found it easier to make three fork pricks in a row. When I did the square sometimes the dough would break before I could get it to the baking sheet. Read More
(11)
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Rating: 5 stars
12/18/2006
I've know these cookies to be called CREME WAFFERS because they melt in your MOUTH.. and they get better each day!!! These are a must have every holiday season. I double the recipe and match two batches.. One to give as treats and one to keep as the whole family simply devours these cookies up. Some tips... This recipe seems like to fly by if you have a partner helping you. Also the tip with taping 4 forks together is a HUGE time saver with pricking your dough. Also they need to be only lightly golden. They are extremely fragile but that is the joy in them.. melting in your mouth!!! When it comes to frosting them... I used the buttercream frosting recipe halfed it and made green frosting and red frosting as well as some white. But use your imagination and use jelly as somebody else suggested or even a lemon filling would be awesome!! Read More
(8)
Rating: 4 stars
02/24/2006
I got compliments on these shortbread type cookies. Some tips: don't try to do elaborate cookie cutter shapes as these cookies are too crumbly. Also make sure they're a nice golden brown before you take them out of the oven--they need more baking than just waiting until they're puffed up. Read More
(6)
Rating: 5 stars
01/11/2005
Simply Addictive. We did cookie baskets for Xmas this year and this was a hit. Had husbands and wifes ticked off that one or the other ate more than their share of this cookie. We stuffed them with the cream provided. Added Cocoa and chocolate to a bit of it for some and strawberry jam for others. YUM! Read More
(4)
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Rating: 3 stars
12/27/2008
These cookies are cute but just way too buttery for me. I kept mine refrigerated because of the raw egg yolk in the filling...so that may be why they seemed so greasy. Read More
(4)
Rating: 5 stars
12/22/2008
I made a batch of these today exactly as written and they are exquisite little bites. I didn't have a small round cookie cutter so I used a plastic medicine cup that came with my kids' cough medicine. It was the perfect size to make a 1-2 bite cookie. Whoever said "melt in your mouth" wasn't kidding. Delicious little bite...and not just your average Christmas cookie like everyone else is baking and sharing. Thanks for this recipe! Read More
(4)
Rating: 5 stars
01/26/2008
This is one of the 7 types of cookies we make for Yule according to Norwegian tradition and the favorite of everyone in my Family. Tiny delicate and they melt in your mouth...YUM. And so pretty. We tint the frosting a light pink and they are the first to disappear from our cookie platter. Great recipe!! Read More
(3)
Rating: 5 stars
11/20/2008
Didn't have any trouble with the dough crumbling. Followed recipe exactly. Read More
(3)