"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Swedish Cream Wafers Recipe

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This recipe for Swedish Cream Wafers, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vickie Branom
Added: Friday, November 2, 2007


1 c. butter (room temp)
1/3 c. heavy cream
2 c. sifted flour

Filling :
1/2 c. butter (room temp)
2egg yolks
1tsp. almond extract
8 drops (red or green food color)
1 1/2 cups sifted powdered sugar

Beat butter until creamy.
Stir in cream & beat a few seconds longer.
Wrap dough in plastic for aprox. 2 hrs.
Roll out 1/4 dough at a time to 1/4' thickness, between plastic wrap.
Cut out with 1 " round cutter.
Chill trimmings before re-rolling.
Pierce each round with fork .
Bake@ 350* 15 min. & lightly puffed & barley taking on color.
Cool on a wire rack.
Handle delicatley.

Beat butter until smooth & creamy.
beat in egg yolk.
Add almond extract, food coloring, & sifted powdered sugar.
Make sandwich cookies using about 1/2 t. for each cookie.

Personal Notes:
Personal Notes:
Patty used to make these every christmas . The recipe came from Ora Zumbrenan & IS ONE OF MY FAVORITES !




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