My mom got the recipe for these Swedish Wafer Christmas Cookies about 50 years ago from a neighbor. She also got a scrumptious recipe for Potato Soup from her, but that's another post for another blog. Potato Floozies, maybe?
I couldn't resist making them early this year to share with you here in honor of International Button Week. Enjoy!
Swedish Wafer Christmas Cookies
(from Marilyn Stender to Rosalind Hose to Debbie Doughty to you!)
- 1 cup butter, softened
- 1/3 cup whipping cream
- 2 cups sifted flour (I'm not sure if sifting is necessary with our "modern" flour, but I do it because I love using my sifter, lol)
- Plate of granulated sugar, set aside
- Combine butter and whipping cream in mixing bowl.
- Mix with an electric mixer, slowly adding flour until well blended.
- Cover and Chill until firm
- Roll dough out 1/3 at a time to 1/8" thickness
- Cut into 1 and 1/2" circles.
- With fingers or spatula, transfer to plate of granulated sugar and coat each side.
- Transfer to ungreased cookie sheet. They don't expand much so they can be close.
- Prick each cookie with a toothpick four times so it resembles a button.
- Bake @ 375 degrees for 7-9 minutes. Watch bottoms closely, they brown before the tops.
- Cool and fill
- 1/4 cup butter, softened
- 1 egg yolk (you can use dehydrated eggs yolks if you prefer. I tried them for the first time with this batch and they turned out fine)
- 1 teaspoon vanilla
- 3/4 cup sifted confectioners sugar
- Food coloring. I usually make half pink and half light green.
- Combine butter, egg yolk and vanilla in mixing bowl.
- Beat with an electric mixer, slowly adding confectioners sugar until smooth and creamy.
- Add food coloring drop by drop until you reach desired color.