Home > Scandinavia > Swedish Cream Wafers

Swedish Cream Wafers

type: refrigerator, rolled
makes: 5 dozen

1 cup butter, softened
1/3 cup heavy whipping cream
2 cups sifted all-purpose flour
granulated sugar

filling
1/4 cup butter, softened
3/4 cup sifted powdered sugar
1 egg yolk, optional
1 teaspoon vanilla
food coloring, optional

Combine the butter and whipping cream.
Add the flour.
Refrigerate for at least 1 hour.
Preheat oven to 375F.
On a floured board, roll out 1/3 of the dough at a time to 1/8 inch thick.
Cut with 1-1/2 inch round cookie cutter.
Place lots of granulated sugar in a shallow bowl.
Coat cookies with the sugar on both sides.
Place rounds on ungreased baking sheets.
Prick each round with a fork about 4 times.
Bake 7 to 9 minutes.
Let cookies cool.
Make the filling by beating 1/4 cup butter, powdered sugar, egg yolk and vanilla together.
Tint with food coloring, if desired.
When cookies have cooled make sandwiches by placing some filling between two cookies.

Rate or Review/Comment.

Reviews/Comments:

Katrina from Pennsylvania
These cookies are delicious!!! Everyone who tastes them agrees with me. I have almost the exact same recipe; the only difference is mine doesn't call for an egg. I have made these for Christmas, Easter, a bridal shower and many other occasions.