Instructions:

Cream Wafers

Source: Betty Crocker Cookbook - circa 1975

These are my favorites!

1 cup butter, softened
1/3 cup whipping cream
2 cups all-purpose flour
Granulated sugar
Filling

Filling
1/4 cup butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
Food coloring

Preheat oven to 375 degrees F.

Mix butter, cream and flour well. Cover and chill.

Work 1/3 of the dough at a time. Keep the remaining dough in the refrigerator. Roll out to 1/8-inch thickness on a lightly floured board. Cut into 1 1/2-inch rounds. Use a spatula to move the rounds to wax paper that is covered with granulated sugar. Make sure that both sides of the rounds are coated with the sugar. Transfer the rounds to an ungreased cookie sheet and prick them with a fork 4 times in a straight line. Bake for 7-9 minutes until they are set but not browned. Cool on a rack.

Filling: Cream butter, powdered sugar and vanilla extract until smooth. Separate into 2-4 bowls. Tint with the colors of your choice.

To assemble: Spread filling on one round. Cover with a second round to make a sandwich cookie.