Cream Wafer Cookie Recipe

Prep Time 20

Cook Time 7

Total Time 27

Servings wafers

Calories 93kcal

Author Janine Waite

3 egg yolks whisked lightly
¼ cup milk
1 cup granulated sugar
1 cup butter Use room-temperature butter. You can use salted or unsalted butter.
food dye

Preheat oven to 375°
Sift flour and measure.
Mix butter, cream, flour, and powdered sugar thoroughly.
Roll out the dough to ⅛" thickness on a lightly covered, floured surface. Cut out 1½ scalloped round cookie shapes and place on a parchment-lined baking tray.
Prick the cookies with fork tines or a toothpick and sprinkle the top of the cookies with coarse sugar.
Bake 7 to 9 minutes or until slightly puffy.
Make the cream filling.
Take the cooled cookies and place the filling on one cookie and top with another to create a wafer sandwich. You can spread the filling on the cookie or pipe it with a pastry bag.

Whisk the egg yolks in a medium-size saucepan.
Add sugar and milk to the yolks.
Place your saucepan over medium to low heat.
Stir frequently with a rubber spatula. To test if the filling is done, there is a little trick. Take your finger and run it on the spatula, and the mixture should not run into the line.
Take off the stove and let the filling cool. It should settle into two layers.
Transfer the filling to a mixing bowl, and while it is cooling, mix the two layers. Then add small chunks of the room-temperature butter.
The filling should thicken like buttercream pretty quickly if the butter is cool enough. If it is runny, keep mixing for 8-10 minutes. As the butter cools, it thickens.
It is optional, but you can dye your filling. You also can place your filling in a pastry bag and pipe it onto the cookies or spread it on the cookies with a butter knife.