Swedish Cream Wafers

Swedish Cream Wafers

21

"These are crisp and puffy sandwich cookies. The filling can be colored to match any occasion."

Ingredients

{{adjustedServings}} servings 130 cals
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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C).
  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. 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.
  4. Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling.
  5. To Make Filling: Blend the remaining 1/4 cup of butter, the confectioners' sugar, egg yolk and vanilla together. Tint with food coloring, if desired. You may double the filling for a nicer looking cookie.
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Reviews

21
  1. 24 Ratings

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I'm glad that credit was given to the Swedes for the recipe. It seems like all my Swedish relatives think that a recipe should have lots of cream and butter to make it delicious. Maybe not so ...

My family has been making these cookies for generations. Growing up, I didn't even realize it was a popular cookie. We substitute 1 Tbsp. whipping cream for the egg yolk in the filling. Works pe...

this is a version of my family's all time greatest cookie. Ours uses light cream instead of heavy, which I couldnt even find on the west coast (light cream is abundant here in the NE). They ta...