Happy New Year’s Eve ya’ll. Did everyone have a relaxing and love-filled Christmas?
I did and now I’m having the typical (in my life) post-Christmas let down whereby I feel blue, have nothing to look forward to and pine for the magical days of Christmas past.
To deal with this I tend to find reasons to stretch out the holidays as much as possible. There are 12 days of Christmas after all, starting on the big day and ending on the Feast of the Epiphany, so what I’m doing is LEGIT!
In honor of the Sixth Day of Christmas, I’m sharing with you this cookie- Mom’s creamy wafers. These are delightfully light, buttery and delicate little sandwich cookies. The flaky cookies are sandwiched with a creamy butter filling that you can tint holiday colors.
Green and red are family favorites, but blue would be very wintery also. 🙂
These are ridiculously simple in the amount of ingredients needed, but are somewhat fussy in that some assembly is required. The cookies are pretty and friends and family will be impressed by them so the little bit of extra effort is worth it.
When I’ve given these out as presents along with a few other Christmas cookie varieties, people inevitably ask me for the recipe for the unassuming little sandwiches.
I cannot be the only one out there with post-Christmas blues, right?! If you’ve got the bug, try baking these to rekindle the holiday glow. 🙂
Mom’s Creamy Wafers
For the cookie:
- 1 cup soft unsalted butter
- 1/3 cup heavy whipping cream
- 2 cups flour
For the creamy filling
- Generous 1/4 cup soft butter
- 3/4 cup powdered sugar
- 1 tsp vanilla
- food coloring of choice
In a large bowl, combine the butter, whipping cream and flour. Mix well to combine dough. Cover and chill for 1 hour. Preheat oven to 375°
Remove dough from the fridge, 1/3 at a time (keep the dough you aren’t working with at the moment covered and chilled), and roll out to 1/4 inch thick or more. Cut out small rounds using a 1 to 1 1/2 inch circle cookie cutter. Coat the rounds with white sugar (put 1 cup in a small bowl) and place on an ungreased baking sheet. Using the tines of a fork, prick each round three times. This releases steam while baking and creates a pretty pattern. Bake for 7-9 minutes, just until cookies are set but not browned. Cool.
For the creamy filling: Cream the butter, sugar and vanilla together in a small bowl. If the mixture is crumbly, add in a dash of whipping cream to help it bind. Whip until fluffy. Tint the filling with a few drops of food coloring. Spread a small amount directly onto the center of one cookie. Place another cookie on top and gently press together- this will naturally push the filling to the outside- creating a perfect little sandwich.