Related: Check out four more vintage cookie recipes!
Truthfully, these cream wafers are fussy. The cookies themselves are tiny, and you have to make what seems like several hundred, and those are rolled and cut and fork-pierced and then sugar-dusted. Then you make the icing — and yes, we use raw egg yolk at our house. Maybe don’t use all of the powdered sugar called for here. They take all day. Well, they take me all day. I only bake like this once a year.
Yield: About 5 dozen double cookies.
1 cup butter, softened
⅓ cup cream, light cream, or evaporated milk
2 cups sifted all-purpose flour
¼ cup soft butter
¾ cup sifted powdered sugar
1 egg yolk
1 teaspoon vanilla extract
Red and green food coloring
For the cookies: Mix well butter, cream, and flour. Chill. Heat oven to 375°. Roll out dough ⅛-inch thick on floured board. Cut with 1½-inch cutter. Roll out only ⅓ of dough at a time; keep the rest refrigerated. Transfer rounds to waxed paper heavily covered with granulated sugar. Turn each round so that both sides are coated. Prick with fork about 4 times. Bake 7 to 9 minutes. Let cool.
For the filling: Blend all ingredients together. Use a drop or two of food coloring to tint pink and green. Sandwich between two cooled cookies.