- 1 1/4 cups soft butter
- 1/3 cup heavy cream
- 2 cups sifted all-purpose flour
- Granulated sugar
- 3/4 cup confectioners' sugar
- 1 egg yolk, beaten
- 1 tspn vanilla extract
1. In large bowl, with mixer at low speed, beat 1 cup butter with cream and flour until creamy. Refrigerate 4 hours or until firm enough to roll out.
2. Start heating oven to 375 degrees.
3. On floured cloth-covered surface, roll out one-third of dough at a time (keep rest refrigerated) to 1/8-inch thickness. With floured 1 1/2-inch cookie cutter, cut into rounds. Transfer rounds to wax paper, covered with granulated sugar. Place on ungreased cookie sheets. With fork, prick each round about 4 times.
4. Bake 7 to 9 minutes, then remove to wire racks to cool.
5. Meanwhile, in small bowl, beat confectioners' sugar gradually into 1/4 cup butter until fluffy. Beat in egg yolk and vanilla until smooth. Refrigerate this filling.
6. To serve, put wafers together in pairs with filling between. Make about 40.
More "Lost" CookiesMormon Pepper Cookies (1967)
Williamsburg Coffee Crisp Cookies (1971)
(Origin - "Good Housekeeping's Cookie-Jar Cookbook" by the Food Editors of Good Housekeeping Magazine, 1967.)