Swedish Cream Wafers
These buttery, flaky cream filled wafers are perfect for any occasion. Simply tint the cream filling to match your celebration!
Servings: 4 dozen cookies
Ingredients
COOKIES:
- 1 c. butter softened
- 1/3 c. heavy cream
- 2 c. all-purpose flour
- Granulated sugar for rolling
CREAM FILLING:
- 1/2 c. butter softened
- 1 1/2 c. confectioners’ sugar
- 1 1/2 tsp. vanilla extract
- Gel food coloring red & green for Christmas
Instructions
- COOKIES: In a mixing bowl, beat the softened butter, heavy cream, and flour until combined. Cover and chill at least 2 hours.
- Preheat the oven to 375 degrees. Line rimmed baking sheets with parchment paper. Add granulated sugar to a small bowl and set aside.
- Roll out 1/3 of the dough at a time to 1/8-inch thick on a lightly floured surface (keep the remaining dough refrigerated until ready to roll). Cut into 1 1/2-inch circles. Gently press both sides of each round in granulated sugar and place on the prepared baking sheets. Prick the rounds with a fork 3-4 times.
- Bake for 7-9 minutes or just until set, but not brown; cool completely before filling.
- CREAM FILLING: In a medium bowl, cream together the butter, confectioners’ sugar, and vanilla until smooth and fluffy. Divide into two small bowls, tint each bowl with a few drops of food coloring (I used red and green). Place in piping bags or a baggies with the corner snipped off.
- To assemble the cookies: Put the cookies together in pairs, pipe one side with cream filling and sandwich together.
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