Saturday, December 15, 2007

Making Cookies

My daughter and I made Cream Wafer cookies today, our Christmastime favorite. The recipe is here, but we always double the dough and quadruple the frosting. That way there are enough cookies, and there's enough frosting to be generous.

The cookies melt in your mouth, because they're made with butter and whipping cream, with a buttercream filling. This year, though, they're taking longer to cook than usual, because my kitchen is warm. So I keep having to put the dough back in the fridge for a while to let the cut-out cookie circles get firm enough to pick up.

One of the steps is important, but easy to forget. You have to poke the cookies with a fork 3 or 4 times before baking, because if you don't, the cookies will flake apart when you try to spread the filling. My daughter was excellent at remembering to poke the cookies.

This year we tried something new. We put some peppermint extract in the pink frosting, and it's a nice touch. The green frosting is regular, except for the color. My green food coloring leaked out of the bottle sometime in the past couple years, so we had to try making green with the blue and yellow, and olive green is the best we could do.

We've got one more batch to go tonight, and then tomorrow after church we'll try making cookie-cutter cookies. That's the plan, anyway.


Bekah said...

Those look HEAVENLY!! And you're a woman after my own heart - the more frosting, the better! It's really the only way to do things.

janice said...

Ummmm, they look yummy. I have to agree, the more frosting the better.

Glenn Ford said...

I saw you referenced one of my recipes and glad you liked it! They do look great! :) owner

SkyePuppy said...


I've had this recipe since I was in high school, over 30 years ago. I just did a Google search to find the right recipe online so I could link to it without violating any copyrights. Glad you had it available!