Italian Cream Wafers Just Like Mom Used to Make

As a kid growing up in Southern Illinois, my holidays were filled with baking cookies.  My father was a school superintendent and every year my mom would throw a Holiday Coffee for all the teachers and staff at his school.  We would start baking cookies and cakes the first part of November so we would have enough for the gathering in mid-December.  My mom was my first experience at good cooking.  She was Italian and everything revolved around food, family, and friends.  This was just her way of giving some love back to the hard-working staff at the school they both loved so much.

Cream Wafers 4

Italian Cream Wafers

DOUGH

1 c unsalted butter, room temp.

2 c flour, use the dipping method to measure

1/3 c heavy cream

In a mixer, combine the butter and flour until it looks crumbly.  Add the cream and mix just until combined.  Flatten into a disc and wrap in plastic wrap.  Refrigerate 1 to 1 1/2 hours.

Heat the oven to 375 degrees F.

Roll the dough on a lightly floured surface to about 1/16 inch thick (this thickness is very important.

Cream Wafers 1

If you roll it too thick, the wafers will be thick and doughy after baking).  Cut with a round cutter about the size of a half-dollar.  Dip in granulated sugar and prick 3 – 4 times with a fork on both sides.  You can place them right next to each other on a baking sheet.  They will shrink slightly.

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Bake on an ungreased baking sheet until slightly puffy and a very light golden color.  Usually 7 – 9 minutes.  Remove and cool completely.

BUTTER CREAM FILLING

1/2 c unsalted butter, soft

1 1/2 c confectioners sugar, sifted

2 t vanilla

food coloring to tint the desired color

Blend all the above ingredients until well combined and the coloring is uniform.

Place a small amount of butter cream filling on a completely cooled wafer and top with another.

Cream Wafers 4

Now – HIDE THEM or your family will eat them all in like 2 seconds!

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