Cream Squares Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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2 eggs
1 cup sugar
1 cup whipping (heavy) cream
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
Beat eggs in large bowl with electric mixer on medium speed until foamy. Gradually beat in sugar. Stir in whipping cream. Stir in flour, baking powder and salt. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375º. Grease cookie sheet. Roll half of dough at a time into rectangle, 12 × 8 inches, on lightly floured surface. Cut into 2-inch
squares. Place 2 inches apart on cookie sheet. Make two 1/2-inch cuts on all sides of each square. Bake 10 to 13 minutes or until edges are light brown. Remove from cookie sheet to wire rack.
Cream Wafers
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
1 cup butter or margarine -- softened
1/3 cup whipping (heavy) cream
Sugar
Creamy Filling -- (recipe follows)
CREAMY FILLING
3/4 cup powdered sugar
1/4 cup butter or margarine -- softened
1 teaspoon vanilla
Food color, if desired
Mix flour, butter and whipping cream with spoon. Cover and refrigerate
about 1 hour or until firm.
Heat oven to 375º. Roll one-third of dough at a time 1/8 inch thick on
lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut into 1 1/2-inch rounds. Generously cover large piece of waxed paper with sugar. Transfer rounds to waxed paper, using pancake turner. Turn each round to coat both sides. Place on ungreased cookie sheet. Prick each round with fork about 4 times.
Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely. Prepare Creamy Filling. Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.
CREAMY FILLING:
Mix all ingredients until smooth. Add a few drops water if necessary.
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