Day 11, Gluten-Free Cream Wafer Cookies

This particular recipe is an old family favorite. My mom’s mother used to make them and my mom carried on the tradition and made them every year as I was growing up. I believe the original recipe came from the original Betty Crocker cookbook.

When I went gluten-free, I cried over this cookie. The cookie part is like pie crust and I knew that pie crusts were a thing of the past. As I grew more experienced with gluten-free baking I attempted to make this cookie every year to no avail. Crumbling apart, breaking into a million pieces, or rock hard – each and every time was a miserable failure.

Then I learned to make a proper pie crust and suddenly Cream Wafers were a possibility! Last Christmas I eagerly pulled out my processor and went to work. And voila! The Cream Wafer was back… much to my family’s delight.

You will love this cookie. The cookie itself is not sweet in the least and combined with the creamy frosting filling, it melts in your mouth into something truly amazing. This is the absolute #1 cookie of the Pig-Out and disappears within the first few hours.

Be patient as you create this cookie. It requires a light hand and cannot be rushed. Trust me, the end result is well worth the extra effort required!

Gluten-Free Cream Wafers
it is crucial to follow this recipe to the letter

2 1/4 cups of gluten-free flour
1/2 tsp salt
3/4 cup cold butter, cut into pieces
1 egg
7 Tbl heavy cream
sugar for dusting cookies

In food processor process flour, salt and butter. Pulse until somewhat blended. Add egg and process a bit more, pulsing for a few seconds at a time.

Add heavy cream and process until mixture forms a ball. It may be necessary to add 1-2 Tbl more cream. Once dough forms a ball, remove from bowl and chill for 30 minutes.

Roll out thinly on floured surface – maybe a bit thinner than pie crust. Cut into small circles (I use one of a round metal tea ball. The holes in the side prevent the dough from being stuck in the cutter and it is *just* the right size!) and place on a plate that has a small amount of granulated sugar on it. Flip and rub each side until it is nicely covered with sugar.

Place on ungreased baking sheet and bake at 375F for 9 minutes. WATCH CAREFULLY. These need to be removed *before* they brown.

LEAVE ON PAN until FULLY cooled. Carefully remove using a spatula. These are very delicate and a light touch is required to keep them from crumbling or breaking apart.

Place small dollop of frosting (recipe follows) on the bottom of one cookie, spread to edges and top with second cookie. Set aside and let rest for a hour or so. Enjoy!

Frosting
1 cup butter, room temp
4 cups powdered sugar
2 tsp vanilla
food coloring as desired
milk

Beat butter and powdered sugar until smooth and creamy, adding milk as needed to reach spreading consistency. Add vanilla and coloring and frost away!