Swedish Sandwich Cookies Recipes

Steps:

• Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking sheets and prick each round with a fork about 4 times. Repeat with remaining dough.
• Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling.
• To Make Filling: Blend the remaining 1/4 cup of butter, the confectioners' sugar, egg yolk and vanilla together. Tint with food coloring, if desired. You may double the filling for a nicer looking cookie.

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
• In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.
• Chill the dough in the refrigerator for a few hours. Drop the dough in 1-tablespoon lumps on a cookie sheet, form into balls, roll in sugar, space 2 inches apart and press flat with fingers. Bake in the oven for about 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling.

Steps:

• Cut butter into flour until it resembles cornmeal.
• Stir in cream until combined.
• Turn out onto a lightly floured surface.
• Roll to 1/8 inch thickness.
• Cut into circles using a 2 inch round cookie cutter.
• Before baking, prick with a fork and sprinkle with sugar.
• Bake at 375 F for 8-10 mins on an ungreased cookie sheet.
• Place two cookies together (sandwich-style) using you favorite butter cream frosting tinted to celebrate the season.
• Note: I like recipe #19353 Vanilla Butter Cream Frosting,

Steps:

• Grease and flour cookie sheets; set aside.
• Beat butter and 1/2 cup sugar in large bowl with electric mixer at medium speed until light and fluffy.
• Beat in 2 egg yolks.
• Gradually add 1 1/2 cups flour; beat at low speed until well blended.
• Stir in additional flour with spoon to form stiff dough.
• Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Preheat oven to 375°F.
• Unwrap 1 disc and place on lightly floured surface.
• Roll out dough with lightly floured rolling pin to 3/16-inch thickness.
• Cut dough with floured 2 1/4-inch round cookie cutter.
• Place cutouts 1 1/2 to 2 inches apart on prepared cookie sheets.
• Gently knead dough trimmings together; reroll and cut out more cookies.
• Unwrap remaining dough disc and place on lightly floured surface.
• Roll out dough with lightly floured rolling pin.
• Cut dough with floured 2 1/4-inch scalloped cookie cutter.
• Cut 1-inch centers out of scalloped cookies.
• Place cutouts 1 1/2 to 2inches apart on prepared cookie sheets.
• Cut equal numbers of round and scalloped cookies.
• Beat egg white in small cup with wire whisk.
• Combine almonds and remaining 2 tablespoons sugar in small bowl.
• Brush each scalloped cookie with egg white; sprinkle with sugar mixture.
• Bake all cookies 8 to 10 minutes or until firm and light golden brown.
• Remove cookies to wire racks; cool completely.
• To assemble sandwich cookie, spread about 1/2 teaspoon currant jelly over flat side of each round cookie; top with flat side of scalloped cookie.
• Repeat with remaining cookies and jelly.
• Store tightly covered at room temperature or freeze up to 3 months.