Betty Crocker's Cooky Book
Many of us grew up learning to bake from this book. It is chockfull of 450 favorite cookie recipes and includes everything from a basic drop, bar, and rolled cookies to more elaborate cookies and confections suitable for holidays and entertaining.
There is a "Cooky Primer" section that gives you hints on how to bake, store and freeze your delicious creations. My favorite section is actually "Betty Crocker's Best Cookies" a section showing how certain cookies were in "fashion" during certain decades. (although they do stop at 1960-1963 where they highlight the French Lace Cookies)
These Cream Wafers are delicate, pastry-like rounds, one-bite wonders with a rich filling. And, yes, the recipe is correct: There is no sugar in the actual wafer, though they are dipped in sugar before baking.
2 cups all-purpose flour
1 cup butter, softened
1/3 cup whipping cream
3/4 cup powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
Food coloring (red or green or whatever color you want!)
To make the cookies:
Mix flour, butter and whipping cream. Cover and refrigerate 1 hour or until firm.
Heat oven to 375 degrees F.
On a lightly floured surface, roll out 1/3 of the dough at a time 1/8 inch thick. Cut dough into 1 1/2-inch rounds with an appropriate cutter or a shot glass.
Cover a large piece of wax paper with a generous layer of sugar. Using a spatula, transfer cookie rounds to sugar. Turn each round to coat both sides. Place on ungreased cookie sheet and prick each round with a fork 3 or 4 times. Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet. Cool completely.
To make the filling:
Mix powdered sugar, butter and vanilla extract, beating until smooth. Thin with a little milk or water (a few drops) if necessary. Divide between 2 bowls and color each with a few drops of food coloring to make pink and light-green filling. Spread 1/2 teaspoon filling on a cookie, then press another cookie against the filling to make sandwiches.
Makes about 5 dozen.