Pastel Cream Wafers: A Nostalgic Treat

My grandmother, Nana Elsie, always had a tin of these delicate pastel cream wafers nestled amongst her collection of vintage teacups. As a child, I remember being utterly captivated by their soft colors and the way they practically melted in my mouth. These weren’t just cookies; they were tiny edible jewels, symbols of Nana Elsie’s endless love and the magic she wove into every family gathering. Recreating them today is a sweet trip down memory lane.

Recipe Overview

• Prep Time: 60 minutes (plus chilling)
• Cook Time: 7-9 minutes
• Total Time: 1 hour 10 minutes (plus chilling)
• Yields: 5 dozen cookies
• Serves: 60
• Dietary Type: Not Gluten-Free

Ingredients

• 2 cups all-purpose flour
• 1 1⁄2 cups butter, divided
• 1⁄3 cup whipping cream
• 2 cups sugar
• 2 1⁄3 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 drops red food coloring

Equipment Needed

• Mixing bowls
• Measuring cups and spoons
• Plastic wrap
• Rolling pin
• 1 1/2-inch round cookie cutter
• Parchment paper
• Baking sheets
• Fork
• Electric mixer

Instructions

1. In a large mixing bowl, combine the flour, one cup of butter, and the whipping cream.
2. Mix the ingredients thoroughly until a dough forms. Don’t overmix, just until combined.
3. Wrap the dough in plastic wrap and chill in the refrigerator for one hour. This step is crucial for preventing the cookies from spreading too much during baking.
4. Once the dough is chilled, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
5. Line baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
6. On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. A thin, even layer ensures delicate, crisp wafers.
7. Use a 1 1/2-inch round cookie cutter to cut out the cookies. Re-roll scraps as needed, but try to minimize re-rolling to avoid tough cookies.
8. Carefully dip both sides of each cookie into the sugar, ensuring an even coating. This gives the wafers their signature sweetness and a slightly crunchy texture.
9. Place the sugared cookies onto the prepared parchment paper-lined baking sheets, leaving a little space between each one.
10. Using a fork, pierce the cookies lightly across the top. This prevents the cookies from puffing up too much while baking.
11. Bake in the preheated oven for 7 to 9 minutes. Keep a close eye on them; they should be very lightly golden around the edges.
12. Remove the baking sheets from the oven and let the cookies cool completely on the baking sheets before attempting to move them. They are delicate when warm.
13. While the cookies are cooling, prepare the frosting. In a clean mixing bowl, beat the remaining 1/2 cup of butter for 30 seconds until smooth and creamy.
14. Gradually beat in the powdered sugar, adding it a little at a time to prevent a cloud of sugar from escaping.
15. Stir in the vanilla extract and red food coloring. Adjust the amount of food coloring to achieve your desired shade of pastel pink. Other food colorings can be used to create a variety of pastel shades.
16. Once the cookies are completely cool, sandwich them in pairs with the frosting. Spread a thin layer of frosting on the flat side of one cookie and top with another, creating a little sandwich.

Expert Tips & Tricks

• Chill Out: Don’t skip the chilling step! It’s vital for easy dough handling and prevents the wafers from spreading too thin.
• Even Baking: Rotate the baking sheets halfway through baking to ensure even browning.
• Perfect Pastel: Use gel food coloring for more vibrant and concentrated colors. Add it sparingly to achieve delicate pastel shades.
• No Cookie Cutter? If you don’t have a round cookie cutter, use a small glass or even a knife to cut squares or other shapes.
• Butter Temperature: Ensure your butter is softened but still cool for both the dough and the frosting. Too soft, and your frosting will be soupy.

Serving & Storage Suggestions

Pastel cream wafers are best served at room temperature. They are beautiful presented on a tiered cake stand for a tea party or packaged in a decorative tin as a thoughtful gift. To store, keep the cookies in an airtight container at room temperature. They will stay fresh for up to 3-4 days. Freezing is not recommended as the frosting’s texture can change upon thawing.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	105 kcal	5%
Total Fat	5g	6%
Saturated Fat	3g	15%
Cholesterol	14mg	5%
Sodium	33mg	1%
Total Carbohydrate	15g	5%
Dietary Fiber	0g	0%
Sugars	11g	22%
Protein	1g	2%

Variations & Substitutions

• Lemon Zest: Add a teaspoon of lemon zest to the dough for a bright, citrusy flavor.
• Almond Extract: Substitute the vanilla extract with almond extract for a nutty twist.
• Different Colors: Get creative with food coloring! Use a combination of colors for a rainbow of pastel wafers.
• Chocolate Ganache Filling: For a richer treat, replace the buttercream frosting with a simple chocolate ganache.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version. Ensure the blend contains xanthan gum for binding.

FAQs (Frequently Asked Questions)

Q: Why is chilling the dough so important?

A: Chilling the dough allows the gluten to relax, which results in a more tender cookie. It also prevents the cookies from spreading too much during baking.

Q: Can I use margarine instead of butter?

A: While you can use margarine, butter provides a richer flavor and a better texture. If using margarine, choose one with a high fat content (at least 80%).

Q: My frosting is too runny. What can I do?

A: Add more powdered sugar, one tablespoon at a time, until you reach the desired consistency. Make sure your butter is softened, not melted.

Q: The cookies are browning too quickly. What should I do?

A: Lower the oven temperature by 25 degrees Fahrenheit and continue baking until done. You can also tent the baking sheet with foil to prevent further browning.

Q: Can I make the dough ahead of time?

A: Absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator. Just bring it to room temperature slightly before rolling.

Final Thoughts

These pastel cream wafers are more than just a cookie recipe; they are a chance to connect with cherished memories and create new ones. Whether you’re baking them for a special occasion or simply to enjoy a quiet moment with a cup of tea, I hope they bring you as much joy as they have brought me. Don’t be afraid to experiment with different flavors and colors to make them your own. And please, share your creations and feedback! I’d love to hear about your baking adventures.