salted cream wafer cookies
this recipe is one of my favorites from when i was a kid. they are shockingly simple and so unbelievably good. my mom guesses they are from the 1920s or 1930s as her mom loved them. i spiced them up with some jacobsen's vanilla bean flake salt and no-melt mauritian demerara sugar for a good crunch.
they're a great party pleaser and you could use colored sugar to dress them up for the fourth!
- 1 cup softened unsalted butter
- 1/3 cup whipping cream
- 2 cups flour
- granulated sugar
- demerara sugar
- jacobsen's vanilla bean flake salt
- cream filling*
- cream the butter throughly using a stand or electric mixer. add the whipping cream and the flour alternatively until completely mixed. be careful not to over mix. cover and chill for at least two hours.
- once you've been patient, heat the oven to 375. roll out about 1/3 of the dough at a time to around 1/8 of an inch thick keeping the unused dough refrigerated. cut the dough into 2 inch circles with a cookie cutter.
- transfer the rounds to a piece of wax paper that is coated with a mixture of granulated and demerara sugars and turn each round so that both sides are coated with sugar. place on a cookie sheet and pierce each round with a fork 4 times. then take a thumbful of the vanilla bean salt and at 12 inches above the cookie sheet lightly salt the cookies.
- bake for 7 to 9 minutes at 375 or just until the dough is set but not brown. cool 2 to 3 minutes on the cookie sheet and then transfer to a baking rack to cool. when cooled, put cookies together with the cream filling in the middle, just like a little baby oreo - fill as you like.
- 1/2 cup softened butter
- 1 1/2 cups powdered sugar
- 2 tsp vanilla
- 1/4 tsp jacobsen's vanilla bean flake salt
- cream the butter, sugar, salt and vanilla with a stand or electric mixer until smooth and fluffy. you can add a few drops of water if needed for spreading consistency.