Swedish Cream Wafers

Recipe View 5 mins Make Wafers: In a large bowl, using an electric mixer, cream together the softened butter, heavy whipping cream, and sifted flour until well combined. The dough should come together into a smooth ball. (5 minutes)

Recipe View 1 hrs Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour, or up to 24 hours. (1 hour)

Recipe View 0 mins Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Sprinkle granulated sugar evenly over a sheet of waxed paper.

Recipe View 0 mins On a lightly floured surface, roll out 1/3 of the chilled dough to 1/8 inch thickness. Use a 1 1/2-inch round cookie cutter to cut out approximately 60 wafers.

Recipe View 0 mins Gently press both sides of each wafer into the granulated sugar on the waxed paper, coating them lightly. Transfer the sugared wafers to the prepared baking sheets. Prick each cookie 3-4 times with a fork to prevent them from puffing up too much.

Recipe View 7 mins Bake in the preheated oven for 7 to 9 minutes, or until the edges are lightly golden brown. Let the cookies cool completely on the baking sheets before removing them.

Recipe View 5 mins Make Filling: While the wafers are cooling, prepare the filling. In a medium bowl, using an electric mixer, blend together the softened butter, confectioners' sugar, egg yolk, and vanilla extract until smooth and creamy. (5 minutes)

Recipe View 1 mins If desired, tint the filling with a drop or two of red food coloring, or any color of your choice. (1 minute)

Recipe View 0 mins Assemble Wafers: Once the wafers are completely cool, spread a thin layer of filling onto the flat side of one wafer and top with a second wafer, pressing gently to seal. Repeat with the remaining wafers and filling.

Recipe View 0 mins Store the assembled Swedish Cream Wafers in an airtight container at room temperature for up to 3 days.