Saturday, April 6, 2013

Cream Wafers with White Chocolate and Sprinkles

Bottom layer of sweetness makes them better.

Last weekend I ended up making some Blonde Nanaimo Bars, when what I'd really set out to do was make something that had some rainbow nonpareils on top. I love rainbow sprinkles. I think I've said it before somewhere on this blog, that using them on cupcakes and cookies just makes me happy. I thought I'd try something simple, and since I had some leftover white baking chips from the Blonde Nanaimo Bars, I thought I'd try making a more delicate version of the Mother's Circus Animal Cookies that I grew up eating and that I still love. I rarely eat those things, though, because they're too addicting. 
So, today I made a Swedish Cream Cookie wafer and put some of the melted white baking chips on top and then sprinkled on some nonpareils. They didn't seem sweet enough, so I added some more of the melted chips onto the bottoms. This helped, but overall, I don't know if I'd say this experiment was a success. Looking at them makes me happy because of the sprinkles, but I really don't want to eat more of them, the way I wanted to eat more of the Blonde Nanaimo Bars. These wafers just aren't sweet enough. Maybe I'll try this another time and add maybe half a cup of powdered sugar to the wafers.
Here's the recipe anyway, in case you like rainbow sprinkles too and have the ingredients on hand.

Cream Wafers with White Chocolate and Sprinkles


  • 1 cup salted butter
  • 2 cups King Arthur Unbleached All-Purpose Flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 teaspoons baking powder
  • 1/3 cup cream
  • 2 cups white baking chips or white chocolate chunks
  • 3 tablespoons vegetable oil
  • rainbow nonpareils 
1. Mix flour, salt, and baking powder in a medium bowl.  Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball. Wrap dough in plastic wrap and refrigerate for at least 1 hour. (Note: I do all of the mixing in my Kitchen Aid with the paddle attachment, and they turn out fine.  The original recipe calls for the cutting in of the butter.)

2. Preheat oven to 375°F.
3. Dust a cutting board with a little flour.  Roll dough out a third of the dough at a time to 1/8-inch thick and cut with a 1 1/2” flower or circle cutter.  Place flowers/circles on a parchment-lined baking sheet. Prick cookies in the middle three times with a fork.
4. Bake at 375°F for 8-10 minutes until lightly browned on the edges. Let cookies cool completely on a cooling rack.
5. Get a double boiler going and melt the white baking chips/white chocolate chunks with the vegetable oil in the top of a double boiler. When chips/chocolate is about 60% melted, remove the top of the double boiler and stir until completely melted and smooth.
6. Prepare another baking sheet with a clean piece of parchment paper. Make one large or two smaller wax paper or parchment cones (see instructions here). Fill a cone halfway with the melted chips/chocolate. Fold top over and carefully snip off about 1/8 inch from the tip. Squeeze a circle in the center of the flower/circle and place parchment-lined baking sheet. After you've done a dozen or so, set cone aside and sprinkle the circle with rainbow nonpareils. Continue with the remaining flowers/circles. 
7. When you're done with the circles on top, pick up each flower/circle and squeeze a scant half teaspoon or so of melted chips/chocolate onto the bottom. Place back onto the parchment. The extra nonpareils that did not stick to the tops will stick to the bottoms.
8. Allow chips/chocolate to set up before eating/serving. Store in an airtight container at room temperature.
Makes about 7 dozen wafers.

The cream wafers shrink quite a bit in the oven.

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