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.)
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