Ingredients:

  • 1 cup (227 g) cold, cubed Unsalted Butter (for wafers)
  • ¾ cup (150 g) Granulated Sugar
  • 1 Large Egg Yolk
  • 1 teaspoon (5 ml) Vanilla Extract
  • 2 cups (250 g) All-Purpose Flour
  • ¼ teaspoon (1.25 g) Fine Sea Salt (for wafers)
  • ½ cup (113 g) softened Unsalted Butter (for filling)
  • 4 oz (113 g) softened Cream Cheese, full fat
  • 1 teaspoon (5 ml) Pure Vanilla Extract (for filling)
  • ½ teaspoon (2.5 ml) Vanilla Bean Paste
  • 3 cups (360 g) sifted Confectioners’ (Icing) Sugar
  • 2–3 tablespoons (30–45 ml) Heavy Cream or Milk
  • Pinch of Salt (for filling)

Instructions:

  1. Cream the Fats: In the bowl of a stand mixer, beat the cold, cubed butter and granulated sugar together until pale and creamy (about 3–4 minutes). Scrape down the sides.
  2. Add Wet Ingredients: Beat in the egg yolk and vanilla extract until just combined.
  3. Mix and Combine Dry Ingredients: Whisk the flour and salt together in a separate bowl. Gradually add the dry ingredients to the wet mixture on low speed, mixing only until a soft, shaggy dough forms. Do not overmix.
  4. Chill: Divide the dough in half. Wrap each half tightly in plastic wrap, flatten into a disc, and refrigerate for at least 1 hour, or until firm.
  5. Preheat and Roll Thin: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll one disc of chilled dough between two sheets of parchment paper, aiming for an even thickness of about ⅛ inch (3 mm).
  6. Cut and Bake: Using a small cookie cutter, cut out shapes. Carefully transfer the cookies onto the prepared baking trays. Bake for 8–10 minutes, or until the edges are just beginning to turn a pale golden-brown.
  7. Cool: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. They must be entirely cool before filling.
  8. Prepare Filling: In a clean mixer bowl, beat the softened butter and cream cheese until light and fluffy (about 3 minutes). Add the vanilla extract, vanilla bean paste, and salt. Gradually beat in the sifted confectioners' sugar. Drizzle in heavy cream/milk until the filling is smooth and pipeable.
  9. Pair: Match the cooled wafers into pairs of similar size and shape.
  10. Assemble Sandwiches: Pipe or spread about 1 tablespoon of filling onto the flat side of one wafer. Gently top with the second wafer, pressing lightly until the filling just reaches the edge. Dust finished Cream Wafer Cookie Sandwiches lightly with powdered sugar if desired.