Bestamor’s Danish Waffle Cookies
These Danish waffle cookies—also known as cream wafers or Pariserwafier—are a study in restraint and balance. The dough is simple and deeply buttery, rolled thin, lightly dredged in sugar, and baked just until puffed, creating a delicate cookie that is crisp at the edges and tender at the center. Sandwiched with a smooth raspberry butter filling, the finished cookies feel both elegant and comforting, the kind meant to be savored slowly with coffee or tea.
Bestamor’s recipe is a reminder of how much beauty there can be in straightforward, well-made baking. There’s no fuss here—just good butter, careful handling, and attention at the oven. The result is a timeless cookie that feels at home on a holiday platter but is just as welcome any day you’re craving something quietly special.
Bestamor’s Danish Waffle Cookies
Ingredients
- 1 cup butter, softened
- ⅓ cup whipping cream
- 2 cups all-purpose flour, or white spelt flour, measured, then sifted
- Granulated sugar, for dredging
Creamy Raspberry Butter Filling
- ½ cup unsalted butter, softened
- 1½ cups confectioners' sugar, sifted
- 1 egg yolk, optional (it makes it creamier)
- 1 teaspoon almond extract
- ¼ cup raspberry jam, preferably seedless
Instructions
- Cream butter with flour; add whipping cream and mix thoroughly. Shape dough into a flat disk, wrap and chill 1 hour.
- Preheat oven to 375 degrees. Roll dough 1/8” thick and cut into 1 ½” rounds (a jigger or a champagne glass is about the right size.) Place about 1/2 cup of sugar on a plate or in a wide bowl. Dredge cookies in sugar, turning to coat both sides. Place on 2 ungreased parchment-lined baking sheets. Prick in 4 places with fork. Bake 7 to 9 minutes, or until slightly puffy, but not browned on top (bottom of cookie will be slightly browned.) Cool on wire racks.
- Put two cooled cookies together with Creamy Raspberry Butter Filling (follows).
For the Creamy Raspberry Butter Filling
- Blend ingredients with an electric mixer or thoroughly by hand until very smooth and creamy. You will need about 1 Tbs. filling per cookie.
Nutrition
Janice Cook Knight
Janice Cook Knight is an award-winning writer and cooking teacher based in Santa Barbara. Author of the Follow Your Heart Cookbooks, she’s worked as a restaurant chef, food coach, recipe tester for Bon Appetit Magazine, and as a lecturer on Julia Child for the Road Scholar program. She moved recently and is in the process of creating a new edible garden with her husband, Jim.
