I've been a member of the Button Floozies blog for quite awhile, but I think today is the first time I've posted something there. International Button Week seemed like the perfect time to share this recipe there and I thought I'd share it here too, but be sure and check out the Button Floozies blog if you love buttons of the non-edible type! For now, enjoy some of these...
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.