On Memorial Day, my mom and I wanted to get a little patriotic with our food. We had family over that night for a picnic, and I desperately needed to make some cookies.
And when the cookie urge hits…it’s hard to make it go away.
One of my aunts makes these cute little Cream Wafer Sandwich Cookies at Christmas time with red and green frosting. Mom reminded me of them and I decided that a star shaped cookie would be perfect for our Memorial Day picnic. And with July 4th coming soon, I thought I’d share the recipe with you.
Like my Simple Peanut Butter Cookies, these little stars have just a few ingredients. Yes, you have to roll them out and cut shapes, but that’s the fun, creative part. Make them any shape and with any color of rich, soft icing to match whatever holiday or occasion is coming up!
I know I have told you this before, but I don’t like overly sweet, rich desserts. This recipe calls for a buttercream-type frosting. The cookies, however, have a barely sweet, buttery taste, which tempers down the icing a little bit and forms the perfect melt in your mouth cookie.
This recipe does not make a big batch of cookies. Our star cookie cutter was about 2 inches across and we got 14 sandwich cookies. If your cookie cutter is smaller, you’ll get more of these little delights!
At our Memorial Day picnic, these cookies were a hit. They were eaten quickly. Really quickly. I had one cookie…went back for seconds, and they were gone.
A few hints for when you make these cookies:
Don’t roll out the dough too thin. You want a little bit of thickness to these cream wafers. A quarter of an inch or a teeny bit less would be a good thickness.
Be careful transferring the cookies to and from the baking pan. They are fragile little cookies! The smaller the shape, the easier they are to transfer.
Since they are fragile, be careful when icing the cookies. We had a few points to the stars break off before we got the hang of it. If you’re making circles or a simpler shape, it will be easier.
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- ½ cup butter, softened
- 1 cup flour
- 3 tablespoons heavy whipping cream
- Extra sugar for sprinkling on top
- ¼ cup butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla
- 1-1/2 to 2 teaspoons heavy whipping cream
- Food coloring
- In a small bowl, beat the butter, flour and cream. Cover and refrigerate for at least 1 hour.
- On a lightly floured surface, roll out dough to about ¼-in. thickness. Cut with a small floured cookie cutter in whatever shape you'd like. Place 1 in. apart on ungreased baking sheets. Sprinkle the tops with sugar, either white or colored. Prick each cookie 3-4 times with a fork.
- Bake at 375° for 7-8 minutes. Move to wire racks to cool completely.
- In a another bowl, combine the butter, powdered sugar, vanilla and enough cream to get a nice, spreadable consistency. Use food coloring to tint the frosting whatever color you'd like. Carefully spread the frosting on the bottom of half of the cookies, then top with remaining cookies.