Cream Wafer Cookies

Conversions may vary.

Conversion Table
Tsp to Tbsp	Tbsp to Cup
3 Tsp = 1 Tbsp	16 Tbsp = 1 Cup

Ingredients:

• Dough:
• 2 Cups All-Purpose Flour (or self-rising flour)
• 1 Cup Butter (softened)
• 1/3 Cup Whipping Cream
• Sugar
• Cream Filling:
• 3/4 Cup Powdered Sugar
• 1/4 Cup Butter OR Margarine (softened)
• 1 Teaspoon Vanilla
• Optional: Food Coloring

Directions:

1. Mix flour, butter (or margarine), and whipping cream.
2. Cover dough, and refrigerate for at least 1 hour.
3. If dough is not in use, keep refrigerated.
4. Roll the dough to 1/8 inch thick, and cut into 1 1/2 inch circles.
5. Coat each cookie on both sides in sugar.
6. Take a fork and prick the cookie 3 to 4 times creating a grid.
7. Bake at 375°F on a cookie sheet with parchment paper 1 inch apart, for 7 to 9 minutes, or until set, but not brown.
8. Mix and beat 1/4 cup butter (softened), 3/4 cup powdered sugar, and 1 teaspoon vanilla until smooth and fluffy.
9. (Optional) Tint with food coloring.
10. Beat in a few drops of water, if not of spreading consistency.