Amish Cream Wafers

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FOR THE WAFERS:
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 3 tablespoons heavy cream, room temperature
  • 1 teaspoon vanilla extract
FOR THE FROSTING:
  • 1/3 cup heavy cream
  • 3 tablespoons unsalted butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
TO MAKE THE WAFERS:
  1. Preheat oven to 350°F and line a small (13 inches in width) baking sheet with parchment paper, spray it with baking spray, and set aside. You can also use an 18-inch wide baking sheet but the cookies will be thinner.
  2. In a bowl whisk together flour, baking soda, cinnamon, and salt, set aside.
  3. Using another bowl, beat butter and brown sugar until light and airy, about 2 to 3 minutes.
  4. Beat in eggs one at a time, scraping the bowl to ensure that batter is mixed thoroughly. Add in vanilla.
  5. On a low speed, add the dry ingredients in 3 additions alternating with the cream in 2 additions, beginning and ending with the dry ingredients.
  6. Spread batter evenly into the pan, it will be thick, and bake until the edges are slightly golden and a toothpick inserted comes out clean, about 20 to 22 minutes for a 13-inch baking sheet and 10 to 13 minutes for a baking sheet 18-inches in width. Let cool completely, about 45 minutes to 1 hour.
TO MAKE THE FROSTING:
  1. In a microwave-safe bowl or measuring cup, heat up the heavy cream and butter together until the butter melts, about 20 to 30 seconds.
  2. In a large bowl combine the powdered sugar, melted butter and heavy cream mixture, and vanilla, whisking until smooth.
TO ASSEMBLE THE AMISH CREAM WAFERS:
  1. Remove the cookies from the tray and cut off the edges, cut into 9 to 12 squares (depending on your tray size). Slice each wafer in half and then spread the frosting onto one side and sandwich the layers together. Repeat with the remaining cookies. Serve immediately or you can store in a plastic container in the refrigerator for 5 to 6 days.

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