Swedish Sandwich Cookies 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 BUTTER COOKIES

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar.

VANILJKAKOR (SWEDISH VANILLA COOKIES)

Steps:

• Cream butter and sugar well.
• Gradually add sugar, and cream until light and fluffy.
• Beat in egg yolk, vanilla and flour, blend thoroughly.
• Roll into walnut-sized balls and place on greased cookie sheet.
• Make a nice indentation in top of each cookie, I use the end (the handle end)of a wooden spoon for this.
• Put a little bit of jelly or jam into each indentation.
• Bake in 350º oven for at least 15 minutes or til pale golden yellow.
• Cool, then sift powdered sugar over them.
• *Tips for measuring four!
• When recipes say "flour, sifted", it means to measure the flour into a sifter, then sift into the rest of the ingredients.
• When a recipe says "sifted flour", that means that you sift flour into a separate bowl first, then measure it, then add to the rest of the ingredients. In this recipe, if you don't sift the flour first, you will be adding too much, and your dough will be a little dry and hard to work with.
• Also, lightly spoon your flour into your measuring cup, don't scoop it from the bag or your bowl. Scooping it compacts the flour and you will be adding too much whether it has been sifted first or not. (Then always level it off with the straight edge of a knife.).
• Some recipes are "forgiving", but baking recipes aren't always that forgiving! Correct measuring can be extremely important.
• Hope this helps! :).

SWEDISH WAFFLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, cream together 1 cup butter and the flour until smooth and creamy. Stir in heavy cream. Scrape dough into a ball.
• Sprinkle the white sugar on a cutting board. Roll out the dough to about a 1/4-inch thickness on the sugared surface. Using a 3-inch round cookie cutter, cut dough into 24 circles. Using the rolling pin, roll each circle into a slightly oval shape. Place cookies on an ungreased cookie sheet about an inch apart.
• Bake in the preheated oven until the edges of the cookies get very lightly brown, 10 to 12 minutes. Cool slightly on cookie sheet; then transfer them to cooling racks using a spatula.
• To make the filling, mix together 1/2 cup of butter, confectioners' sugar, egg yolk, and Swedish arrack punsch in a bowl. Beat until mixture is well blended and creamy.
• To assemble, spread about a rounded teaspoon of filling on the bottom of one cookie and place another cookie, bottom side down, on the filling to form a sandwich. Repeat with the rest of the cookies.

SWEDISH COOKIES (BRUNSCRACKERS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda.
• In a separate bowl, cream together the butter, sugar, vanilla sugar, and golden syrup; mix well. Stir in the flour and mix until just incorporated. Form dough into two, 1 inch thick elongated rolls the length of your cookie pan. Place them on the cookie pan with enough space in between for them to spread.
• Bake in preheated oven until they are light golden brown and have flattened; about 20 to 22 minutes if using margarine, or 13 to 15 minutes if using butter. Remove from oven and let cool slightly for about 3 minutes. Cut diagonally into 1 to 2 inch strips while still warm. Remove individual cookies to cool on a wire rack.