This recipe is a Betty Crocker original, straight out of her 1960 kitchen cookbook. To give you an idea of how different the times were allow me to quote: "The women can enjoy this low calorie version while the 'menfolk' can indulge themselves on the real thing in the other room." A fun tidbit of knowledge, the word "menfolk" (since obvi, women should be in the kitchen) has not been used since this cookbook was published. Stone ages anyone? Of course, it is amazing how far women have come since then, but this kind of stuff just makes me giggle.
Anyways, these creme wafers, which have only three ingredients, are really what it's all about. They are neither savory nor sweet so they can go either way depending on what you fill them with, although the sweet combos are so much better.
I filled some with chocolate buttercream.
Others got raspberry jam...these were my favorite.
The wafers are flaky and literally melt in your mouth. Here are a few pointers:
-Shape the dough into a disc before chilling to facilitate rolling
-Try to avoid handling the chilled dough too much or rolling it under hot lights since it is almost half butter
-Roll on a floured piece of waxed paper instead of a plain cutting board
-Roll the chilled dough in only one direction instead of back and forth to prevent sticking
-If the dough does stick, peel back the waxed paper and carefully remove the disc like a sticker
-Don't be concernced about perfect circles, the dough becomes much too soft, and only Betty Crocker was capable of such witchery
*Makes about 5 dozen wafers
1 cup (2 sticks) salted butter at room temp
1/3 cup heavy cream
2 cups all purpose flour
sugar or salt
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Alternate adding in the cream and flour with the mixer on low speed. Turn the mixer to high and beat until combined and smooth. Wrap the ball of dough in plastic, flatten slightly, and let chill for at least one hour.
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
If making sweet wafers, spoon a good amount of sugar out onto a small plate. Using 1/3 of the dough at a time, roll the dough out onto a floured piece of parchment paper to about 1/8" thick. Cut 1 1/2 inch rounds of dough. If making sweet wafers, press each side of the round into sugar to coat. If making savory wafer, sprinkle a bit of coarse salt over top. Prick each wafer at least 3 times with a fork.
Bake for 7-9 minutes. Let cool and fill with buttercream, jam, or cheese spread.