"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Swedish Wafers Recipe

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This recipe for Swedish Wafers, by , is from The Hardin Family's Good Grub, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rod & Terry McFarland
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Wafers:
2 sticks butter, softened (no substitutes)
1/2 t almond or lemon extract
1/3 C half and half
2 C flour, sifted
Sugar (granulated)

Filling:
1/2 stick butter, softened (no substitutes)
3/4 C powder sugar, sifted
1 egg yolk
1 t vanilla
Food coloring, optional

Directions:
Directions:
Cream butter, extract and half and half. Add flour and mix well. Chill about 2 hours. Remove a third of the dough; keep remaining dough chilled. Preheat oven to 375*. Roll out a third of the dough to 1/8 inch thickness on a floured board. Cut with a 1 1/2 inch round cutter (or smaller if desired). Dip sides of the cookie in sugar, gently pressing in sugar. Place on an ungreased cookie sheet; prick with a fork several times. Bake 5 to 8 minutes or just until crisp. They should barely color; watch carefully to prevent burning. Cool.
Filling:
Blend butter, powdered sugar, egg yolk and vanilla. Tint filling to desired color. Spread filling between two cookies; press together gently. Keep refrigerated in a tightly covered container. These cookies freeze well. Yields: 5 dozen

Personal Notes:
Personal Notes:
These little cookies make perfect shower/party cookies. I even make them for my Christmas cookie trays with green icing.

 

 

 

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