Cream Wafer Cookies

Cream Wafer Cookies

1. In the bowl of a stand mixer, mix flour, butter, and whipping cream until combined. Cover tightly with plastic wrap and refrigerate for at least 2 hours.
2. Preheat oven to 375° F. Add sugar to a separate small bowl and set aside.
3. Take about one-third of the cookie dough out of the refrigerator, keeping remaining dough refrigerated. On a lightly floured surface, roll out dough to a 1/8" to 3/16" thickness (see Notes below about cookie thickness and overall cookie quantity). Depending on how long the dough has chilled, it can get rather hard/cold - but as it warms up it will become very easy to roll.
4. Cut the dough into circles with a 1½" diameter circle cookie cutter. Work swiftly, as the dough softens quickly as it warms. With a thin metal spatula, transfer circles to the bowl of sugar. Turn circles over so that sugar adheres to each side - the dough will be tender. Then place circles on an ungreased cookie sheet, about 1" apart.
5. Prick each circle with a fork about 4 times. Repeat with the rest of the dough, rerolling scraps as needed. After rerolling the dough more than once, the dough will start to lose its shape faster when rolled out and baked, so try to get as many cut-outs as possible out of each initial rolling.
6. Bake 7 to 9 minutes, or just until set - do not let them brown. Let cool a bit on the pan to set, then transfer to a wire rack to cool completely.

Buttercream Filling

1. In the bowl of a stand mixer, beat butter until smooth and fluffy, about 2 minutes. Add powdered sugar and vanilla, and beat until smooth and fluffy again, another minute or two. Remove half of the filling to a separate bowl. Then tint one bowl with a little bit of green food coloring and the other bowl with a little bit of red food coloring - the goal is to have lighter, pastel colors, not super bright green or red.

Assemble

1. Add buttercream filling to a piping bag fitted with a medium plain tip - or just cut off the end of the piping bag, omit the tip. Pipe a single layer of buttercream onto the back side of one cookie. Top with another cookie and press gently to secure. (If you don't want to use piping bags, you can spoon the filling onto the cookie. This gives a more casual appearance.)