Wafer cookies

Two crisp wafer cookies sandwiched together with a creamy, buttery filling and placed neatly inside a treat box.

Wafer cookies may be simple, but they always satisfy. Our recipe features basic ingredients to create a creamy butter filling to join two homemade, crisp wafer cookies. Plus, we include two easy ways to adapt the recipe to get coffee-flavored wafers and hazelnut-chocolate wafers.

Yield: 3 dozen cookies

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For the wafer cookies

1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoons
2 cups flour
⅓ cup heavy cream
Granulated sugar, for dredging

For the creamy butter filling

¼ cup (½ stick) unsalted butter, at room temperature
¾ cup sifted confectioners’ sugar
1 tsp. vanilla extract
About 1 Tbsp. milk (optional)


Make the wafers

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. Spread about 1 teaspoon of filling on the bottom of 1 cookie and top with another cookie, bottom side in.

Tasty twists: For espresso filling, increase the butter to ½ cup and add 1 teaspoon instant espresso powder. For hazelnut filling, melt 2 ounces semisweet chocolate chips in a double boiler or microwave,. Let cool slightly. Beat together with the butter and confectioners’ sugar. Stir in 1 tablespoon hazelnut liqueur. Omit the vanilla and milk.

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