Mint Cream Wafers

December 20, 2014


  1. Combine flour, butter, heavy cream, and salt in the bowl of a standing mixer fitted with paddle attachment. Beat on low speed until a smooth dough forms.
  2. Portion dough into 3 equal pieces, form into disks, and wrap in plastic wrap. Chill in refrigerator for 30 minutes.
  3. Heat oven to 375°. Working with one dough at a time, roll out into ⅛-inch thick on a lightly floured work surface. Use a 1½-inch cookie cutter to cut into desired shapes.
  4. Generously cover a piece of parchment paper or large plate with granulated sugar. Dip both sides of each cookie in sugar and transfer to ungreased cookie sheets. Prick each cookie evenly with a fork about 4 times.
  5. Bake until set, but not browned, about 7 minutes. Transfer to wire rack to cool completely.
  6. To make the icing, beat all ingredients together until smooth.
  7. Sandwich cookies between about ½ teaspoon of the icing.

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  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • ⅓ cup heavy cream
  • Granulated sugar
  • ¾ cup confectioners' sugar
  • ½ stick unsalted butter, softened
  • 1 tablespoon heavy cream
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon peppermint extract
  • Green food coloring, as needed
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