There is a simplicity in cookbooks from 30 or 40 (or more) years ago that is mostly missing in contemporary cookbooks. In the Cooky Book, there are no references to kitchen scales, silicone baking mats, or 70% cacao baking chocolate, and instructions are sometimes as simple as "mix thoroughly." Home bakers a generation ago baked a lot more than we do today, and likely learned at the hip of someone who baked even more. Today's cookbooks are more detailed, perhaps more thoroughly tested, and better in many ways. Some of the old, classic cookbooks, however, have nostalgic recipes that you just can't improve on.
These cream wafers are a little time-consuming, but the finished product is melt-in-your-mouth delicious. They can be stored in the refrigerator for several days and perhaps longer in the freezer, although mine never last that long.
1 cup butter or margarine
1/3 cup whipping cream (35% butterfat)
2 cups Gold Medal flour
Creamy Butter Filling (below)
Measure flour by dipping method or by sifting. Mix butter, cream, and flour thoroughly. Chill 1 hr.
Heat oven to 375 degrees. Roll dough 1/8" thick on lightly floured board. Cut into 1 ½" rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on ungreased baking sheet. Prick in 4 places with fork. Bake 7 to 9 min, or until slightly puffy. Put two cooled cookies together with Filling. Makes about 5 doz. 1 ½" cookies.
Creamy Butter Filling: Blend ¼ cup soft butter, ¾ cup sifted confectioners' sugar, and 1 tsp. vanilla. If desired, tint pink or green.