Tuesday, May 1, 2012

Swedish Cream Cookies

I'm not sure what makes these cookies Swedish, but they sure are delicious! The cookies have a pie crust texture and flavor (which is a fun change from the usual sugar cookies). They're flakey, buttery and melt-in-your mouth good. They pair really well with the creamy vanilla, almond frosting. 
I only colored the frosting in yellow, but these cookies look adorable sandwiched with a rainbow of colored frosting. Check out these cute ones from food-pusher!

My circle cutter went missing, so I used a star cutter. 


These cookies are really delicate so be careful as you frost them.


They may seem simple and unassuming from the outside, but there is something truly delicious and addicting about these sandwich cream cookies!


SWEDISH CREAM COOKIES

Source: Food Pusher

INGREDIENTS
Cookie:
1 cup salted butter
2 cups All-Purpose Flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup cream
1/4 cup granulated sugar + 1/4 cup all-purpose flour (for dusting)*

Frosting:
½ cup salted butter
1 ¼ cups powdered sugar
1 ½ tablespoon cream
½ tsp vanilla extract
½ tsp almond extract**
food coloring, if desired

DIRECTIONS
Mix flour, salt, and baking powder in a medium bowl. Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball. Wrap dough in plastic wrap and refrigerate for at least 1 hour. 

Preheat oven to 375°F. Dust a cutting board with the sugar/flour mixture. Roll dough out a third of the dough at a time to 1/8-inch thick and cut with a 1 1/2” circle cutter. Place circles on a parchment-lined baking sheet.

Bake at 375°F for 8-11 minutes until lightly browned on the edges. Let cookies cool before frosting.

Frosting:
Beat ½ cup butter until fluffy. Add the powdered sugar and beat until creamy. Beat in the vanilla and the 1 ½ T cream. Adjust cream and powdered sugar until frosting gets to a nice spreading consistency. Add food coloring, if desired. Scoop frosting into a sandwich or quart size zip top bag, and cut about a ¼ inch tip off. Squeeze some frosting onto the bottoms of half of the cookies and place the remaining cookies on top to make sandwich cookies. Makes about 30 cookies.
* You could also sprinkle course sanding sugar on each cookie before baking. Colored sugar to match the frosting would be a nice touch.

** You could use all vanilla or all almond instead of mixing the two.






4 comments:

Honey said...

salted butter, really? that's going to be a very salty and sweet combo which is tantalizing. YUMMY! never heard of Swedish cookies before, looks lovely.

Bake-A-Holic said...

Salt content can very greatly with different brands of butter. Usually in baking you use unsalted butter so you can control the saltiness of your baked goods. But, the cookie part of these resembles a pie crust more than a sugar cookie. The sweet frosting offsets the buttery cookie. It's a yummy combo.

Chris said...

These look great! I might try to bring them in for teacher appreciation week. You don't have plans to do the same, do you? If so, I'll let you go ahead!

Bake-A-Holic said...

No plans for these, so please do! I would go with circle cookies and pipe a dollop of frosting on each half to make it easy for yourself. We had friends and neighbors kids over the day I made these and they all got gobbled up.

These easy frosted cookies are another good option:
http://www.beachbakeaholic.blogspot.com/2012/01/soft-frosted-sugar-cookies.html

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