Cream Wafers (Betty Crocker, 1975)

A light, flaky, fragile cookie with a buttercream filling

From p 149 in my tattered, stained, rumpled, curled copy of my Betty Crocker cookbook received as a wedding present in 1975:

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

Mix all 3 ingredients thoroughly. Cover and chill.

Oven: 375 degrees

Roll dough out about 1/8 thick. Cut out rounds. Sprinkle with sanding sugar (large crystals), prick with tines of a fork, then place on baking sheet. Bake for 7 to 9 minutes till just set but not brown; cool. Put cookies together with filling.

Filling: Cream 1/4 cup soft butter, 3/4 cup confectioner’s sugar, 1 tsp vanilla. Beat till smooth and fluffy. Tint with a couple of drops of food color, if desired. Add milk or cream, if needed.

Yield: About 5 dozen cookies