Homemade Wafer Cookies may be simple, but they always satisfy. Our Wafer Cookie recipe features basic ingredients to create a creamy butter filling to join two crisp wafer cookies. Plus, we include two easy ways to adapt the recipe to get coffee-flavored wafers and hazelnut-chocolate wafers.
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For the wafers
For the creamy butter filling
Make the wafers
- In a large bowl, with a pastry blender, cut the butter into the flour. Stir in the cream to form a soft dough. Wrap the dough in waxed paper and refrigerate for 1 hour.
- Preheat the oven to 375°F. Divide the dough into thirds. On a lightly floured surface, roll out 1/3 at a time to a ⅛-inch thickness. Cut into 1½-inch rounds. Gather the scraps, reroll, and cut out more.
- Place a generous layer of granulated sugar on a sheet of waxed paper. Dredge the cookies, turning to coat both sides. Place on an ungreased baking sheet, prick with a fork and bake for 7 to 9 minutes. The cookies will puff up but should not brown on top. Transfer to wire racks to cool.
Make the filling
- In a small bowl, stir together the butter, confectioners’ sugar and vanilla. If desired, add up to 1 tablespoon milk to make a spreadable filling.
- Spread about 1 teaspoon of filling on the bottom of 1 cookie and top with another cookie, bottom side in.
Increase the butter to ½ cup and add 1 teaspoon instant espresso powder.
In a double boiler or microwave, melt 2 ounces semisweet chocolate chips. Let cool slightly. Beat together with the butter and confectioners’ sugar. Stir in 1 tablespoon hazelnut liqueur. Omit the vanilla and milk.