Cream Wafers

Camilee made these while I was visiting her this past week. They were yummy. Addicting. I couldn't get enough! They are so light and delicate tasting, but so good.


Mix and refrigerate for one hour:

2 C. flour
1 C. butter
1/3 C. cream

Roll dough out (1/3 at a time with remaining dough in refrigerator), 1/8 inch thick on floured (we used alot of flour) surface. Cam found they are easier if they are a little thicker, and they tasted just as good. Cut into 1 1/2 inch rounds. Dip both sides into sugar. Place on ungreased cookie sheet. Prick 4 times with a fork. Bake at 375 for 7-9 minutes or until set, not brown. Remove from pan immediately. Cool completely.

Cream Filling:
3/4 C. powdered sugar
1/4 C. butter (softened, not melted)
1 tsp. vanilla
food coloring