We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Friday, February 5, 2010

Cookie Recipe #34 - Cream Wafers

These little goodies are light and buttery, yet creamy with a delightful middle. You can make the filling any color you like. I had some purple food coloring left over from a Barney decorated birthday cake awhile ago and thought a little purple may look bright and springy!
Ingredients: 2 cups all-purpose flour, 1 cup butter, softened, 1/3 cup whipping cream, 3/4 cup powdered sugar, 1/4 cup butter,softened, 1 teaspoon vanilla, and sugar for sprinkling.
Instructions: Mix flour, butter, and cream together in medium mixing bowl; cover and refrigerate (or make up night before and let refrigerate overnight). Preheat oven to 375 degrees. Roll about 1/3 of the dough at a time 1/8 inch thick on lightly floured surface (keep remaining dough in refrigerator). Using a flour-dipped 1 1/2 inch round cutter, cut out circles, reusing dough scraps until all used. Repeat with remaining dough. Place each cookie in a small bowl of sugar and flip over so each side is coated. Put on ungreased baking sheets about 2 inches apart. Prick each cookie about 4 times with a fork dipped in flour.
Bake about 7-9 minutes, just until set but not brown. Remove from oven and allow to cool for a minute before transferring to cooling racks. As cookies cool, make filling as follows: mix powdered sugar, butter, and vanilla until light and fluffy. If too dry, beat in a few drops of water or milk (cream), until of spreading consistency. Tint with your favorite food coloring. Spread one side of a cookie, top with an unfrosted one, making a sandwich.
Makes about 5 dozen cookies or 2 1/2 dozen sweet sandwiches.
Cookies Rule!!!

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