Every year, when we visited my grandma’s house for Christmas, there was one thing we all looked forward to: her famous cream wafers. These buttery, crispy cookies, filled with sweet, creamy frosting, were always a holiday highlight for me and my siblings.
Grandma wasn’t one for making a fuss, but when it came to cooking, she was a master. She grew up during the Depression, so she learned how to make the most of what she had, including using a shot glass to cut out the dough into perfect circles.
We were only allowed one cookie each, and let me tell you, I made it last. I’d take tiny bites to savor the moment. My brother usually ate it in one giant bite. The cookies were kept in an old red tin in the cabinet below the silverware drawer. Of course, we wanted more, but we knew better. Grandma wasn’t about to let us sneak another.
The recipe for these cream wafers comes from the 1950 Betty Crocker’s Picture Cook Book, a classic my grandma trusted for years. Simple ingredients, simple instructions—but the end result? Perfect.
Here is the page from her original cookbook.
Here’s how you can make these timeless treats:
Ingredients:
For the Wafers:
2 cups all-purpose flour
1 cup butter, softened
1/3 cup whipping cream
Granulated sugar for coating
For the Filling:
3/4 cup powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
Food coloring (optional)
Instructions:
Mix together the flour, butter, and whipping cream until smooth. Refrigerate for an hour.
Preheat the oven to 375°F (190°C). Roll the dough to about 1/8-inch thick and use a shot glass or small round cutter to cut out the cookies. Coat in sugar and place on an ungreased baking sheet. Bake for 7-8 minutes or until lightly golden.
Mix together the filling ingredients and spread a little on one cookie, then sandwich with another.
These cookies always remind me of my grandma’s no-nonsense attitude and the care she put into everything she did. They’re simple, but they’re full of memories—and that’s what makes them so special.
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