Last Monday, Emily from Our Frugal Happy Life said that she’d love to make gee eff Cream Wafers. Thankfully for me, the uninitiated, she showed me this Allrecipes version of … more
Last Monday, Emily from Our Frugal Happy Life said that she’d love to make gee eff Cream Wafers. Thankfully for me, the uninitiated, she showed me this Allrecipes version of the little cuties. I love learning about new cookies, so I set to work.
I didn’t change too much about the cookies themselves, but I did play with the filling some (to make it smoother and less prone to poisoning my children with salmonella). Oh, and I added a bit of sugar to the dough, but you can leave that out if you prefer.
These cookies are everything Emily promised. They’re impossibly light and creamy, and just melt right in your mouth. If you put some sugar in the dough, as I did, the wafers themselves are great on their own, too — without any filling.
So let’s start this week on the right foot. With 2 sticks of butter — beaten with 2 cups flour (and an optional few tablespoons confectioner’s sugar) until it looks like this … light & fluffy.
Add the cream.
And roll it out (I know – it’s impossibly creamy, but flatten it) between two sheets of parchment paper. And place it in the freezer.
15 minutes later … et voilà. A solid sheet of dough. Just let it warm for a minute or two before cutting out shapes, or the dough will crack. I know this from personal experience. Unfortunate personal experience.
Place the rounds in some large-grain sugar (I used Sugar in the Raw), and press both sides gently in the sugar.
Bake at 350 degrees F until juuuust beginning the brown around the edges.
*Generally, drop cookie recipes convert real nice and easy when you’re using a true cup-for-cup replacement GF flour, like Better Batter. Shaped cookie recipes often need some tweaking, but this one worked just fine. Bread is another matter entirely, for those of you playing along at home.*
- 2 cups (310 grams) all-purpose gluten-free flour (I use Better Batter)
- 1 teaspoon xanthan gum (omit if using Better Batter)
- 1 cup plus 4 tablespoons confectioner’s sugar, divided (4 tablespoons optional)
- 1¼ cups (20 tablespoons) unsalted butter, at room temperature, divided
- ⅓ cup plus ¼ cup heavy cream, divided
- ⅓ cup sugar in the raw for decoration
- 1 teaspoon vanilla extract
- gel food coloring (optional)
- Preheat your oven to 350 degrees F.
- In the bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, and (optional) 4 tablespoons confectioner’s sugar. Mix to combine well. Add 1 cup (16 tablespoons) unsalted butter, and beat until light and fluffy (see photo). Add ⅓ cup cream, and mix until well-combined. The dough will be nearly impossible to handle – wet and soft, and kinda fluffy.
- Scrape half of the dough onto the center of a sheet of parchment paper. Cover with a second sheet of parchment paper, and roll out about ¼ inch thick (no thinner) (See photo). Repeat with the remaining half of the dough. Lay both (each still covered on both sides with parchment paper) on a flat and portable surface like a cutting board or a baking sheet, and place in the freezer until firm (about 15 minutes).
- Remove one sheet at a time from the freezer, peel back the top layer of parchment paper, and cut the dough into rounds about 1½ inches in diameter. If you’re crazy like I am, use cutters with fluted edges. If you’re sane like I’m not, use plain round cutters, making it much much easier to pop the dough out. Place the cutouts on a flat surface covered in Sugar-in-the-Raw (or another large granulated sugar), and gently press the sugar onto both sides of each cookie. Gather the scraps and reroll, then refreeze the dough, and cut out shapes once again. Repeat with the remaining dough.
- Place the cookies about 1 inch apart on nonstick rimmed baking sheets (or parchment-lined baking sheets), and pierce each cookie twice with the tines of a fork. Place the cookies in the center of the preheated oven and bake until just beginning to brown underneath and around the edges (about 7 minutes). Remove from the oven and allow to cool completely on the baking sheet.
- While the cookies are cooling, make the filling. In a medium-sized bowl, place 1 cup confectioner’s sugar, 4 tablespoons butter, vanilla extract, ¼ cup cream, vanilla and (optional) food coloring. Beat until smooth.
- Line up the cooled cookies, upside down, in even rows on a sheet of parchment paper. Pipe about 1 tablespoon of filling on half the cookies. Press the remaining cookies on top of the filling. Allow to sit at room temperature to set.
- Will keep, uncovered, at room temperature for at least a few days. If you cover them, condensation will develop which will make the cookies a bit soggy.
P.S. Thank you, Emily, for introducing me to these delightful little melt-in-your-mouth cookies. I love hearing about these little gems. Lifelong learning!
P.P.P.S. Thank you to all of you who shop for USA Pans in my Shoestring Favorites under the Shop tab above! When you do that, you support my sponsor, which supports me, and Amazon even pays me a little affiliate bonus for each purchase you make. I really appreciate it.