Swedish Cream Wafers

Method5 steps · about 1 hr 40 min

1. 1

   Step 1: Combine the 1 cup butter, cream (⅓ cup) and sifted flour (2 cups). Mix well and chill for at least 1 hour.

   Uses 1 cup butter, softened · ⅓ cup heavy whipping cream · 2 cups sifted all-purpose flour

2. 2

   Step 2: Preheat oven to 375 degrees F (190 degrees C).

3. 3

   Step 3: On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar (⅓ cup). Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking sheets and prick each round with a fork about 4 times. Repeat with remaining dough.

   Uses ⅓ cup granulated sugar for decoration · a little additional flour for rolling board · chilled wafer dough

4. 4

   Step 4: Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool.

   Bake wafers · 9 minUses sugar-coated wafer rounds

5. 5

   Step 5: To make filling, blend the remaining ¼ cup butter with confectioners' sugar, egg yolk (1) and vanilla (1 teaspoon). Tint with food coloring if desired. Sandwich the filling between pairs of cooled cookies.

   Uses ¼ cup butter, softened · ¾ cup sifted confectioners' sugar · 1 egg yolk · 1 teaspoon vanilla extract · 2 drops red food coloring · baked cooled wafer cookies