Or “Mrs. Akerlund Cookies”… one more treat for the Christmas Eve table!
The cookies themselves are very delicate and not sweet at all. They are kind of just a vessel for getting the eggnog frosting to your mouth, but they are dainty and refined and delicious.
In my family growing up, these cookies were always called “Mrs. Akerlund Cookies”. I think because that is who my grandma got the recipe from…
I just recently learned that they are usually called cream wafers, and I made the frosting eggnog so we could have Eggnog Cream Wafers!
So, my list is winding down. Just a few more things to get done, you know… besides all the dreaded present-wrapping… and we’re all ready for the big day!!
Merry Almost-Christmas everyone!!!
Eggnog Cream Wafers Recipe
for the cookies:
1 cup butter, softened
6 tablespoons heavy cream
2 cups flour
for the filling:
1/2 cup butter, softened
1 1/2 cup powdered sugar
1 tablespoon (& more, if needed) eggnog
red or green food coloring, optional
For the cookies:
In a large mixer bowl, cream together the butter, cream and flour. Divide the dough into two portions flattened into disks, wrap each in plastic wrap and place in the fridge to chill for at least an hour.
When you’re ready, take a round of dough out of the fridge. Flour your countertop and rolling pin and then roll out the dough to about 1/8″ thick.
Use a small round cookie cutter (about 1 1/2″ or so) to cut out circles and place them on parchment-lined cookie sheets. (Keep gathering up the scraps and re-rolling them to use all the dough!).
Repeat with the second round of dough.
Preheat the oven to 350ºF. As each sheet fills, place them in the fridge to chill for at least 10 minutes before baking.
Bake for 10-12 minutes, or until the cookies are light golden brown. Let the cookies cool completely before frosting.
For the frosting:
In another mixer bowl, beat together the butter and powdered sugar until smooth, adding eggnog – a little bit at a time – until you’ve reached the right consistency. (If you want to dye the frosting, now’s the time!)
Frost the ‘wrong’ side of half of the cookies and then top them with another cookie. Store in the freezer!