Every Christmas, Nana would bake dozens upon dozens of cookies. We would gorge ourselves on them during December. She would send home a giant pile with each family when we left Christmas morning. The rest would be frozen in an empty gallon ice cream container. There is nothing quite like ice cream and Christmas cookies in the middle of July.
This year, I decided that I was going to try to reclaim some of that cookie goodness. Whenever the cookie plate was passed around, I would carefully move other cookies out of the way so that I could get to the wafer cookies. So, I knew already that that was going to be on the cookie list.
And thus, Christmas cookie extravaganza 2009 began.
The recipe for these cream wafer cookies can be found in this book.
When you take a look at the ingredient list, you know right away that this is a very buttery cookie. That is mostly because of, well, just how much butter is in this cookie. There is a cup of butter in the cookie dough alone. That actually made it kind of difficult to work with. After the dough is mixed it is chilled so you basically have to roll out two sticks of butter. That’s not an easy thing to do.
Then, I realized that I don’t have any cookie or biscuit cutters that are 1 1/2″ round. I ended up using the top of shot glass. Strangely, the width was almost exactly the same as what I remember Nana’s cookies being. Although, since I had trouble rolling out the dough, they are definitely not as thin and dainty as the ones that Nana made. In fact, they are kind of ridiculous looking. But, they meet the most important criteria – they are delicious. It’s like eating a baked ball of butter that is rolled in sugar. Mmmmmmmmm.