Swedish Cookies

Swedish Cookies - Betty Wilson


1 Cups Unsalted Butter, softened
2/3 Cup Heavy Cream
4 Cups Flour, sifted

Granulated Sugar for coating

3/4 Cup Unsalted Butter, softened
2 1/4 Cup Powdered Sugar
3 Egg Yolks
3 tsp Vanilla

1. Preheat oven to 375F.
2. Thoroughly mix all "Cookie" ingredients together in a large bowl.
3. Spread some flour on the counter and roll out the Cookie dough until 1/8" thick.
4. Cut into small (1") circles.
5. Coat both sides of the circles in Granulated Sugar.
6. Place on an uncreased cookie sheet.
7. Prick each circle with a fork three times.
8. Bake until slightly puffy but not brown (approx. 7-9 minutes)
9. While the cookies are cooling, make the filling.
10. Thoroughly beat all "Filling" ingredients together in a mixing bowl.
11. Once the circles are thoroughly cooled, spread some of the filling on the flat side of a circle and place another circle on top with its flat side touching the filling. essentially making little sandwiches. (If the circles aren't full cooled the filling will melt and ruin it.
12. Serve immediately and refrigerate the rest.

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