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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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