Cream Wafers
(tender, buttery little sandwich cookies from Sweden)

1 C. soft butter..................2 C. flour

1/3 C. whipping cream......granulated sugar

Creamy Filling (recipe follows)

Mix together thoroughly the butter, cream & flour. Cover & chill.

Heat oven to 375°. Roll about 1/3 of the dough at a time to 1/8" thick on a floured cloth-covered board. Keep remaining dough chilled. Cut into 1-1/2" rounds.

Transfer rounds with spatula to a piece of waxed paper that is heavily covered with granulated sugar; flip each round so that both sides are coated with sugar. Place on an ungreased baking sheet. Prick rounds with fork about 4 times.

Bake 7-9 minutes or just until set, but not brown. Cool. Put cookies together in pairs with Creamy Filling. Yield: about 5 dozen cookies.

Creamy Filling

Cream 1/4 C. soft butter or margarine, 3/4 C. powdered sugar & 1 t. vanilla until smooth & fluffy. Tint with a few drops of food coloring. Add a few drops water if necessary for proper spreading consistency.

(Tracy's note: I believe that I would add a bit of almond flavoring to the filling....or lemon....or...)

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