Christmas in July: Twelve Days of Christmas Cookies: Day 4

Do you have cookies that just bring back special memories? I remember the first time my big sister made these cookies. She was looking for a small enough cookie cutter and my mom pulled out some nesting cutters. I think they were tupperware or something. They were that classic 70's orange. I had often seen them with all my mom's cutters, but she never used them for anything but biscuits (at least that I saw) and I think we used them for play dough more than anything. At least one cutter in the set had a centrepiece that had a mini cutter in it. This, heart shaped one was what Jen used to make:

Creme Wafers
(Taken from my mom's big red Betty Crocker cookbook.)


She made them about 4 different colours. They were so pretty and because they were little and dainty (and probably also  because they were heart-shaped!) they have always had a special place in my "little girl" heart. They're not super sweet (in fact, the only sweetener in the actual cookie is that in which they are dipped), but they are exactly what a little girl at a tea party would love.

I like them at Christmas because they are so small. They make lots and for guests who may feel that they don't want to over-indulge, they are the perfect "just a taste" size.

You can colour them to fit any decor. The picture  is from the Milk, Cookies and Bedtime Story Baby Shower I did for a friend. I made them blue to match the decor.

Here is what you'll need:

1 cup soft butter

1/3 cup whipping cream (no substitutes)

2 cups all-purpose flour

Granulated sugar

Creamy filling (below)

Mix thoroughly butter, cream and flour. Cover and chill. Heat oven to 375ºF. Roll about 1/3 of dough at a time 1/8 inch thick on floured cloth-covered board, keeping remaining dough in the fridge (I've never, for any recipe, cloth-covered my board. Flour is good enough for me!). Cut into 1 1/2in circles. (I did much smaller because I wanted bite-size, so I used the centre of a donut cutter)

Transfer rounds to piece of waxed paper heavily coated in sugar. Turn to cover both sides. Place on ungreased baking sheet. Prick with fork about 4 times. Bake 7-9 minutes or just until set but not brown. Cool. Put cookies together in pairs with creamy filling.

Creamy Filling

Cream ¼ cup soft butter, ¾ cup confectioners sugar and 1 tsp vanilla (I used mint extract for the ones above) until smooth and fluffy. Tint with few drops of food colour. (add few drops of water if necessary for proper spreading consistency)

Enjoy!