pastel cream wafers

These little darlings are tiny and lightly sweet and adorable and just about perfect for wedding and baby showers. The wafers have no sugar … indeed, they have only three ingredients … and they have the delicate airiness of a wonderfully homemade pie crust. The sweetness comes from the delicious colored icing inside, and a scant sprinkling of coarse sugar to give each wafer a little touch of glamor.

Use gel food colorings to dye the frosting to match a bride’s colors or spread a thin layer of pastel colors for baby. I’ve even made these in purple and gold to take to work the last time LSU was in the National Championship.

They’re a little time-consuming, but worth it.



  • 1 cup flour
  • 1/2 cup cold butter
  • 3-4 tablespoons half and half


  • 1 cup powdered sugar
  • 1 tablespoon softened butter
  • 1/2 teaspoon vanilla
  • Half & half
  • Food coloring


Preheat oven to 375°.

Place the flour in a bowl. Cut in the butter until the mixture resembles pea-sized crumbs. Sprinkle 1 tablespoon half and half over the mixture and toss with a fork. Repeat until all is moistened, then form into a ball.

On a lightly floured surface, roll out to 1/8″ thickness. Using very small cookie cutters, cut out the dough. Pierce each several times with a fork. Sprinkle the shapes with coarse sugar and place on an ungreased cookie sheet, sugared side up. Bake 8-10 minutes or just until the edges start to brown.

Cool on wire racks. Spread a small amount of frosting between two cookies to make sandwiches.


Combine powdered sugar, vanilla and frosting. Add just enough half and half to make spreading consistency. Color with food coloring as desired.

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