I first had these cookies several years ago. I was teaching a bread baking class to friends from church and their friends. While we were waiting for the bread to rise we snacked on some of the cookies one of the women had brought to share.
The cookies were rich and buttery, but not very sweet. Most of the sweetness came from the filling sandwiched between the shortbread-like cookies. I immediately asked for the recipe. And then I didn’t make them until now. That is how baking goes sometimes.
I did change the original directions just a bit. They were cut-out cookies, which I really don’t like making. I just don’t have the patience for the process. And the re-rolled scraps are never as good as the rest of the cookies. I prefer to make logs and slice off the cookies – faster and easier.
Just one note: if you follow my directions, the edges of the cookies aren’t quite as neat as cut-out cookies would be. I’ll take a few ragged edges for the ease of slicing the logs. We sliced and baked the cookies in about twenty minutes. If you really want perfect edges, you can certainly roll out the dough.
The original recipe has a simple butter and sugar combination for the filling. I added cinnamon to half the filling mixture. I liked the subtle spiciness next to the delicate buttery flavor of the cookies. I included the cinnamon variation in the recipe.
I also like the cookies unfilled. They are a nice contrast to sweeter cookies on a cookie platter. Sometimes butter and cream can do the job all by themselves.
Buttery Cream Wafers
From the Cook’s Life
Makes about 25 sandwich cookies
You can fill these your favorite icing if you prefer.
1 cup (2 sticks) butter, room temperature
⅓ cup heavy cream
2¼ cups all-purpose flour
¼ cup granulated sugar, approximately
¼ cup (½ stick) butter, room temperature
¾ cup powdered sugar
1½ teaspoons vanilla extract
Cinnamon Filling Variation:
Add ½ teaspoon ground cinnamon to the filling. Beat until it is uniformly mixed, with no streaks of cinnamon.
Don’t preheat the oven. The dough needs to chill before baking.
Beat the butter until creamy. Mix in cream and flour.
Divide the dough in half and place each half on a sheet of plastic wrap. The dough should be relatively easy to handle, though greasy. Shape each half into a log about 1 inch in diameter. You don’t have to be exact. Try to keep the logs uniform so your cookies will all be about the same size.
Wrap the dough logs in the plastic wrap and refrigerate for several hours until dough is firm. You can refrigerate the dough for several days, or freeze for up to a month. If you are storing for the longer period of time, slip the plastic covered logs in a plastic bag or airtight container to keep them from drying out.
When ready to bake preheat the oven to 375 degrees.
Place granulated sugar on a large plate or piece of waxed paper or parchment. Slice the logs into ⅜ to ½-inch thick rounds. Press each flat side into the sugar and place on ungreased baking sheets. Prick the top of each with a fork a few times.
Bake 7-9 minutes, or until firm, but not browned. Cookies are fragile. Let them cool a few minutes on the pans before transferring them to wire racks.
While cookies are cooling, beat filling ingredients together until light and creamy. Spread filling in a thin layer on half of the cookies and top with the remaining cookies.
Store in an airtight container for several days. Freeze for longer storage.