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Ingredients
| salted butter: 1 cup |
| all-purpose flour (unsifted): 2 cups |
| light whipping cream (fluid): 1/3 cup |
| salted butter: 1/4 cup |
| powdered sugar (unsifted): 3/4 cup |
| eggs: 1 (yolk) |
| vanilla extract: 1 tsp |
Swedish Cremes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
9 min -
Servings
27 serving(s)
Tags
- Mix butter, flour and whipping cream well.
- Refrigerate.
- Roll dough on floured board as thin as you can.
- cut with a small cookie cutter (I prefer a"fluted" one about 1-1 1/2 inches).
- Dip in sugar (use colored sugar for holidays).
- Prick tops with fork (they then look like little round crackers).
- Bake 7-9 minutes at 350F degrees or until light and golden.
- DO NOT OVERBAKE!
- ----------CremeFilling---------.
- Mix butter, powdered sugar, egg yolk, vanilla.
- Mix all well Pipe onto bottom side of cooled cookie and top with another cookie Make sure you have the bottoms against the filling so they are"prettier".
- Refrigerate Due to the raw egg yolk in filling, make very sure your eggs are fresh (I've NEVER had any problems with this).