Swedish Cream Wafers
If that sweet tooth is acting up again, try this tasty treat that can be the perfect snack after a hearty meal.
Yield
48 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
or margarine |
|
| 4 | cups |
all-purpose flour
|
|
| 1 | cup |
heavy whipping cream
whipping cream, unwhipped |
|
| ½ | cup |
butter
or margarine |
|
| 1 ½ | cup |
powdered sugar
|
|
| 2 | large |
egg yolks
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 3 | ounces |
cream cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
or margarine |
|
| 946 | ml |
all-purpose flour
|
|
| 237 | ml |
heavy whipping cream
whipping cream, unwhipped |
|
| 118 | ml |
butter
or margarine |
|
| 355 | ml |
powdered sugar
|
|
| 2 | large |
egg yolks
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 86.7 | ml/g |
cream cheese
|
|
Directions
Mix ingredients and chill for 1 hour; dough will be sticky.
When ready to roll out dough, divide into 4 parts and roll out thin on very well floured board.
Cut dough with small juice glass.
Dip each side of circle into granulated sugar.
Put on ungreased cookie sheet and bake at 375℉ (190℃) for 7 to 9 minutes.
Prick each one with fork when they begin to puff up. Let cool.
Put filling in between 2 cookies and make into a sandwich type cookie.
Filling. Blend together ingredients until smooth.
