** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 375'F Line cookie sheets with parchment paper or leave ungreased.
2. Place flour in large bowl. Using electric mixer, blend 3/4 butter into flour until it forms pea-size pieces.
3. Drizzle cream over the butter mixture; toss by hand just until mixed (mixture will look curdled).
4. Turn dough out onto lightly floured surface; press together to form ball.
5. (If dough is too soft to handle, cover and refrigerate until firm).
6. Roll out dough, 1/3 at a time, to 1/8" thickness on lightly floured surface.
7. Cut out with 1 1/4" round cutter. Dip top of each dough circle in granulated sugar.
8. Place sugared side up, 2" apart, on prepared cookie sheets.
9. Pierce each cookie with fork. Bake 9-11 minutes or just until edges are very lightly browned.
10. Remove to wire racks to cool. Prepare Fudge Filling.
11. Spread filling on bottoms of half the cookies.
12. Top with remaining cookies, bottom sides down, forming sandwiches.
13. Makes about 10 dozen sandwich cookies. FUDGE FILLING: Melt 1/4 cup butter and chocolate in small bowl over hot water.
14. Stir until smooth. Blend in powdered sugar and vanilla.
15. Stir in coffee until filling is spreadable, but not too soft.
Comments on Fudge-Filled Cream Wafers Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Natural Sweeteners allergies.
Meal Type: 
Total Time: 
Cook Method:
Print this Recipe