Cream Wafers

These are my all time favorite cookies. We made them EVERY year for the holidays. And when I say we made them…. we made literally hundred’s each year. These went to all the school/church bake sales, were given to teachers as gifts from us and of course scooped up at the cookie exchange by everyone. Yes, they are a LOT of work and time consuming but there are a few short cuts. 1- don’t bother chilling the dough, it just makes it harder to roll. And the sugar will stick to the unbaked wafers better if the dough is warm. 2- unless you have an ample supply of free child labor, don’t bother with the fork holes. They have no impact on the taste or presentation of the cookie. Can you tell what my job in this process was as a kid? Yep… those darn fork holes. 3 – do this in steps. We always baked all the wafers way before Thanksgiving, stored them in Tupperware containers. Then we’d frost batches as they were needed for bake sales or gifts. Still to this day these are my very favorite and in fact I have the last batch of wafers in the oven right now.

I have made the exact recipe, a hundred times. Mine was passed from my great grandmother. I agree they are time consuming and therefore, the hint from another review to made a log before you chill and then slice it sounds perfect and I will try it the next time I make them. The reviewer who says they don’t like them has that right but I strongly believe it must be a matter of taste or possibly an error in execution. Perhaps dough was too thin or not baked properly. I work in the legal profession and make around 100 dozen cookies every year for Christmas. I give these and many others in cookie baskets to other attorneys offices, court staff ect. I have done this from almost 20 years. This and one other are the favorites every year. One judge raves and them every year. I highly recommend them if you like being praised.

I made exactly as directed and would not make again. Cookie is too bland and very fragile. Lots of work for only a ‘meh’ cookie. A shortbread type base is infinitely better!

We’ve been making this same recipe in my family for years and years. The BEST Christmas cookie ever! I ALWAYS make at least a double batch. Here’s a tip to make these even better..use a 1/4 to 1/2 tsp Almond extract in place of vanilla. You can also coddle or pasturize your egg by par boiling a few mins and dropping in an ice bath,to kill any salmonella . Also use parchment paper and NOT wax paper! And DON’T add extra sugar to the pan after already giving cookies a sugar dusting. Ypu don’t want it to start to caramelize.

This cookie is a favorite from my childhood. I remember my mom making these, used the egg yolk too. Never got sick. It is a bit tedious to make but well worth the effort. One thing that helps when rolling out the dough is to refrigerate it for at least an hour, and to use a pastry cloth to roll out the dough. I think next time I make these is to use almond extract in the filling, or maybe the dough.

I used my pizza wheel cutter and made squares instead, less re-roll. And I used sandwich baggie for the frosting….Amazing

These cookies are a favorite. I roll them out very thin because they taste better that way. If they are rolled out thick the wafer can end up tasting glumpy and floury. I have never made my frosting with an egg yolk, nor would I ever. I always use a fork to poke three lines of holes in the wafer before cooking. These are divine!

Wow!These simply blew me away. I made them for Christmas today, and at first I didn’t have high expectations, I thought they would be horribly bland. I resisted the urge to make some changes to the recipe, and was rewarded with delicate, delicious little cookies. Only problem, I wish I had made two batches. Big hit with the kids too. I used a pastry bag for the filling and the cookies were done in no time at all.

Do not put an egg yolk into the cream filling! Otherwise it is the same as the Betty Crocker cream wafer recipe. I have used the Betty Crocker cookbook version for YEARS! This is my daughter’s,my daughter’s friend’s, and my favorite cookie. I am sending them to her in Hawaii for her birthday. and to California to her long time friend. I CANNOT agree with Jimmeh ‘s review from Dec. 11, 2010. She gave one star! The wafer part of the cookie is not bland. It is not at all sweet and that is the way it is supposed to be, and is very buttery, flaky and melts in your mouth. The cream filling inside makes this cookie DIVINE! I have made them in valentine shapes with pink filling and sprinkled with pink sugar and they are just too cute! To me, anyone who gives a negative review of this cookie is just out of their mind! Please, try these cookies and experience a little taste of heaven. But remember: DON’T ADD THE EGG YOLK! It is not needed. Tip: After chilling the dough, just use 1/3 of the dough at a time when rolling it out and keep the rest in the fridge until ready to roll out. Also, the wafers are very fragile, so be careful when icing them with the cream filling. Place the bottoms of the baked cookie together when filling. Don’t make them too thick, or they don’t taste as good. (Too much wafer) Enjoy!

I made these for the first time. I have had them a WHILE BACK for Christmas @ my friend’s house. She made them. Finally I decided to give them a try. I read all the reviews & I am glad I did. A lot of the advice came in handy. Such as keeping the dough cold! Work in batches. Use wax paper. Double the filling recipe. Etc…This is harder than I thought! & I bake quite often some hard time consuming desserts. So when you decide to make this recipe make sure you have ample time. I followed the recipe above (except I doubled the filling). But when I make them next time I will make them a bit thicker. The recipe says roll out the dough to 1/8 inch thick. They will come out thinner than the ones in the picture displayed by farm life.

This is my families favorite christmas cookie!! My Grandma has been making them for years in green and red always at Christmas. She always called them Parfish Wafers, cause that was the name they had in a magazine when ever she found the recipe, but we could never find anything else by that name. I leave out the egg yolk these days, and add a little splash of water to the filling to help it spread better (which will break less cookies!) My mother claims they take to much time, but I like to bake and think they are actually easier than cut out Christmas cookies with frosting. And they freeze really well!!

This is a family favorite. I also entered them in a contest, and while I did not win, several people told me it was their favorite.

Wow! These are AMAZING! For once in my life I followed the directions exactly except I used maple instead of vanilla for the frosting. Letting them go the 10 minutes is perfect and cutting them off a “log” of dough made this recipe too easy… Thank you! I will make these for the rest of my life! **edit** After making these a bunch of different ways I like to add some almond extract in the frosting and use eggnog instead of cream in the cookies. SO amazing!

Hi, I have been making these for over 35 years. I have a real help suggestion when rolling out the dough. When using parchment or wax paper to roll them place a piece of the thin foam kitchen shelf liner under the parchment and shazam! The paper stays in place! These also hand wash well after. I have always used the powdered sugar, real butter, cream, little natural clear vanilla and butter flavoring. I make these all the time for weddings and showers and make frosting in matching colors. I also have a little heart cut out about 1 1/2″ and these are always a hit for those special occasions. There are many ‘little cutters’ now that are perfect for these lovely cookies for all occasions!

How do you roll out this dough? Mine is either too hard or to gooey.

My mother got this recipe out of a sack of flour when I was a child. I am 60 years old. She would make them every Christmas,(and only Christmas). My siblings and I didn’t know what the name of them were, so we called them “Favorite Kind of Cookies”. We still do. I always said when I was old enough to cook, I would make them anytime I wanted. After realizing how labor intensive they were, I cut back to only at Christmas! I am the designated “Favorite kind of Cookies” maker now and I have to make them every Christmas for my family and my husband’s family! They are the best cookies in the world, and still our “Favorite Kind of Cookies!” It’s just not Christmas until they are on the table!

Time consuming, but yummy little dainty treats. This is ‘tea party’ food at its best.

This is the same recipe my grandmother has been making for years and now we continue the tradition every Christmas. As others have said it is very time consuming, you should roll out the dough in batches to keep the dough cool and easier to work with. I skip the wax paper and just flour a clean, flat surface as the paper moves around too much. I also cut them out with a child’s medicine cup. This is not a complex tasting cookie so if you are looking for lots of candy filling, etc this is not the cookie for you. But it makes a delicious creamy butter cookie

This has been a Christmas favorite for many years. Make sure the dough is chilled. I roll out 1/3 of the dough at a time. I use a plastic medicine cup for a cookie cutter. These cookies are VERY breakable, and will stick to your pan. Spray your cookie sheet with Pam first, let them cool slightly, and they will come off easily. I make them without the egg yolk.

These are time-consuming, but always well-received. FYI, I own a first-edition Betty Crocker Cooky Book, and the egg yolk IS included in the frosting recipe. I used the egg yolk for years and never thought about it (and never poisoned anyone!). But I don’t use it now, and the frosting is fine.

Best. Cookies. Ever! BUT…there is no way in the world this would make 5 dozen cookies. I was lucky to squeeze out 2 dozen. I doubled the icing and I’m so glad I did. This recipe takes forever because the dough gets too warm so quickly that I had to put the “scraps” back in the fridge to set up for 15 min at a time to be able to work with it. It’s a pain, but oh so worth it! I believe mine were a little too big (I used a shot glass to cut them), but they’re still awesome. My mom used to make them waaayyy back in the day and mine tasted (and smelled) just like hers. They brought me right back to my childhood.