If I were a Sesame Street character, I know (beyond a shadow of a doubt) who I’d be – Cookie Monster. Big time. I am simply never happier than when I have a hot cup of coffee and a homemade cookie.
So to say I’m familiar with cookies and cookie recipes is a massive understatement. Man, I know my cookies.
The recipe below is out of this world good. I’ve made countless batches and haven’t been disappointed once. Trust me, you’ll want to make these cookies this Christmas. They look, and taste, like they’d be incredibly difficult, but they’re actually pretty darn easy! Just be certain you use real butter – not margarine. The magic and the beauty lies in the butter. Trust Cookie Monster on this one.
Buttery Cream Wafers – Christmas Cookies!
1/2 cup butter, softened (no substitutions!)
1 cup all purpose flour
3 tablespoons heavy whipping cream
1/4 cup butter, softened (no substitutions!)
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1-1/2 to 2 teaspoons heavy whipping cream
* food coloring
In a large mixing bowl, beat the butter, flour and cream. Important: Cover and refrigerate for an hour.
Lightly flour a flat work surface. Also flour your rolling pin and 1-1/4 inch round cookie cutter. Roll out dough to 1/8 inch thickness. You may have to let it sit on the counter for a few minutes before it’ll agree to the whole idea of being rolled out.
Cut the dough with your floured cookie cutter. Place the cookies 1 inch apart on ungreased baking sheets. Sprinkle with granulated sugar, then prick each cookie 3 times with a fork.
Bake at 375 degrees for 7 to 9 minutes or until set. DO NOT OVERBAKE. Remove from pans to wire racks to cool.
For the Icing: In a small bowl, combine the butter, powdered sugar, vanilla, and cream. Stir or beat until you have a smooth consistency. Divide the icing into separate containers for their color job. I use plastic drink cups – clean up’s a breeze. Use a drop or two of coloring to achieve the colors you want.
Carefully spread filling on the non-sugared side (bottom) of half the cookies – top with the rest. Be very, very careful when handling these cookies. Because they’re rich and buttery, they’ll crumble if you look at them wrong. I’ve never lost one, however.
Sign of a truly gifted Cookie Monster.
* For Christmas, I usually stick with just red and green, sometimes gold. At Easter, using “Easter Egg” colors is a lot of fun (pink, purple, green, blue, yellow) – they look gorgeous. Another fun thing to do with these cookies is to use the colors of your favorite sports team. When I made these amazing little cookies last week, I hadn’t gotten to the red icing, yet. So, the cookies on the plate (decked out in their green and gold) looked like they were little Green Bay Packer fans! SO CUTE.
Hamilton Beach Bake Right 17 Inch Cookie Pan Champagne