Best Swedish Wafers Recipes

SWEDISH CREAM WAFERS

Steps:

• Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling.
• 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.

SWEDISH WAFERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Cream the butter and sugar until light and fluffy. Separate the egg and reserve the egg white. Beat the egg yolk into the mixture. Mix in the flour. Beat the egg white until is stands in peaks. Cut it into the dough. Drop by teaspoonfuls 3 inches apart on cookie sheets.
• Bake 12 to 15 minutes, or until edges are golden.

SWEDISH WAFERS

Steps:

• Swedish Wafers Mix thoroughly 1 cup soft butter 1/3 cup thick cream (35%) (I use whipping cream.) 2 cups sifted flour Chill at least one hour. Roll out 1/8" inch thick. Cut into 1 ½ inch rounds (or a little bigger-I usually use a small juice glass as a cutter). Transfer to waxed paper heavily sprinkled with sugar, turning rounds with a spatula to coat both sides with sugar. Place on an ungreased baking sheet. Prick in about 4 places with a fork. Bake until slightly puffy but not brown. Put two cooled cookies together with Creamy Butter Filling. Repeat until dough is used up. Temperature: 375 degrees (quick mod. oven) Time: Bake 7 to 9 min. Amount: About 5 doz. 1 ½ inch double cookies. (This is more than I usually get from this recipe, but mine are bigger than an inch and a half.) Creamy Butter Filling Blend together ¼ cup soft butter, ¾ cup sifted powdered sugar, 1 egg yolk, 1 tsp. vanilla. (Since we're all worried about using raw eggs in recipes any more, I usually zap the egg yolk for 10 or 15 seconds in the microwave before I put it in the frosting mix. You have to be prepared to experiment a bit because it still needs to be almost runny.)