Swedish Sandwich Cookies Recipes

SWEDISH CREAM WAFERS

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.

SWEDISH SANDWICH COOKIES

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.

SWEDISH CHRISTMAS COOKIES

Steps:

• Whisk the flour, cardamom, and salt in a bowl.
• Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide the dough in half onto 2 (12-inch long) sheets of plastic wrap. Using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
• Preheat oven to 325 degrees F.
• Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

OATMEAL TRILBYS (SWEDISH DATE SANDWICH COOKIE)

Steps:

• Sift flour, baking soda & salt. Cream butter and add sugar slowly. Add dry ingredients alternately with the hot water. Add oatmeal. Form into log. Wrap in floured wax paper and chill overnight. Cut in 1/4 inch slices and bake on greased cookie sheet. Allow cookies to stand a few minutes before removing from pan. Cool. Spread with date filling to make sandwiches. Cook until dates are mooshy - Cool before spreading on cookie

SWEDISH BUTTER COOKIES

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.

DRöMMAR - TRADITIONAL SWEDISH DREAM COOKIES

Steps:

• To make dream cookies: in a large mixing bowl with an electric mixer, beat sugar, butter and vanilla until light and fluffy.
• Add the canola oil slowly while mixing with the mixer.
• Mix flour and baking powder in separate bowl.
• Stir in flour mixture by hand to form a smooth dough.
• Place the dough in refrigerator for about 30 minutes.
• Preheat oven to 300 F (150°C).
• Roll dream cookie dough into 1-inch balls and place them 2 inches apart on a cookie sheet.
• Bake for 20 minutes or until the dream cookies are lightly browned with cracks on the surface.
• Note: Do not open the oven until cookies are done!

SWEDISH GINGER COOKIES

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.