Recipe(tried): Cream Wafers

Depending on your schedule this may or may not be a good recipe. I learned to make these from my Mom, they are the most requested of any cookie I have ever made. The egg yolk in the filling is something I leave out now, I ate them with it the whole time I was growing up with no ill effects, but nowadays people are very wary of raw egg in thing. You really can't make them too far ahead from my experience, perhaps someone else may have other thoughts. I have never tried freezing the wafer part, perhaps you can try that or freezing the dough. They are a bit time consuming, the rolling the sugaring,the pricking with a fork, the filling. All of that probably makes you wonder why I'm posting this recipe, BUT THEY ARE WONDERFUL!!!!! They get rave reviews because they actually melt in your mouth. (I'm not making this up!)

Cream Wafers

1 cup butter, softened (do NOT use unsalted butter)
1/3 cup heavy cream
2 cups sifted flour

Mix all three ingredient together, blending well. Chill dough.

Preheat oven to 375 degrees.

Roll out 1/8-inch thick, rolling out 1/3 of the dough at a time. Cut with a round cookie cutter. Dredge cut out cookies in granulated sugar. Place on ungreased cookie sheets. Prick each cookie with a fork 3 or 4 times.

Bake 7-9 minutes watching carefully so they don't burn. These are very fragile, so remove from sheets carefully and cool on wire rack.

Filling
1/4 cup butter, softened
3/4 cup sifted powdered sugar
1 egg yolk (optional)*
1 teaspoon vanilla

Mix all filling ingredients together, blending well. Carefully sandwich filling between two wafers, flat sides toward the inside.

The hardest part of making these cookies is not eating all of them as you make them!