These delightful little cookies are light and buttery, but the almond cream filling adds a fluffy substance to the cookies. This is an all time favorite cookie recipe, although it's smart to save it for special occasions since they are sinfully rich.
Almond Cream Wafers
- Complexity: easy
- 1 1/2 cups soft butter
- 1/2 cup whipping cream
- 3 cups flour
- Granulated sugar
- 3/8-cup soft butter
- 1 1/8 cup confectioners' sugar
- 1/2 tsp vanilla
- 1 tsp almond extract
- Preheat your oven to 375 degrees. Mix the flour and butter and cream well. After your dough is mixed, cover and chill for an hour or so. The dough needs to be firm and cold before you roll it out. If the dough is too soft, you will have a mess.
- Divide the dough into quarters, roll out one section at a time, and keep the remaining sections chilled. Roll out the dough on a floured cloth. You want the dough to be about 1/8 inch thick once rolled out. Cut the dough into 1 1/2 inch rounds - for this you will want a floured circular cookie cutter or small biscuit cutters. Make sure you have an even number of cookies since they will be put together into little cookie sandwiches.
- Put some granulated sugar on a plate or piece of waxed paper. Carefully transfer each unbaked cookie onto the sugar and turn over so the entire cookie is coated with a thin layer of sugar. Place the cookies on an ungreased baking sheet and prick with a fork about 4 times. Bake your cookies for about 7-9 minutes; they should be set, but not brown. Allow the cookies to cool; while they are cooling prepare the almond cream filling.
- To make filling, cream the butter, sugar, vanilla and almond extract until fluffy and smooth. If you want more festive filling you can divide the cream into 2 or 3 parts and add drops of red and green food coloring to the icing.
- Once your filling is ready, use the baked cookies to make little almond cream wafer sandwiches. Spread filling on one cookie and top with another. Once all of your cookies are put together, you are ready to serve and enjoy.