Sunday, September 9, 2012

Swedish Wafers

Makes 52   individual cookies or
26 sandwich cookies

1  cup  butter, softened
1/3  cup heavy cream
1  teaspoon vanilla
2  cups flour
Strawberry or raspberry or your favorite flavor of jam

1.  In a medium bowl, with an electric mixer, beat the butter, heavy cream, vanilla, and flour until smooth and thoroughly combined.
2.  Form dough into a ball. Wrap in waxed paper; refrigerate for  2  hours.
3.  Divide dough into 4  parts; keep each part refrigerated until ready to roll out.
4.  Preheat oven to 375°.
5.  On well floured surface, roll dough, one part at a time, to 1/8  inch thick.
6.  Cut out cookies with a 1 ½   inch round cookie cutter.
7.  Place cookies 1  inch apart on ungreased cookie sheet.
8.  Reroll trimmings, and cut.
9.  Prick surface of each cookie 3  times with fork.
10.  Sprinkle with sugar.
11.  Bake until puffy and delicately browned--  about 8  or 9  minutes.
12.Remove to wire rack; cool.
13.  Just before serving, put  2  cookies together, sandwich-fashion, with 
about 1  teaspoon jam in the middle.

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