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Swedish Waffle Cookies

5

50 min

Swedish Waffle Cookies

Swedish Waffle Cookies Photo 1

Time

50 min

Serving

12 persons

Calories

335

Rating

5.00★ (3)

Cuisine

European
Author: Victoria Buriak
Delicious filled cookies. The recipe calls for a liqueur called Swedish Arrack Punsch, but I usually use amaretto as it is easier to find and tastes delicious.

Ingredients

  • butter: 1 cup (softened)
  • ½ cups all-purpose flour: 1 piece
  • heavy cream: 6 Tbsp
  • white sugar for dusting:
  • butter: 0.5 cup (softened)
  • confectioners' sugar: 0.75 cup
  • egg yolk: 1 piece
  • Swedish arrack punsch: 2 tsp

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C).
    Swedish Waffle Cookies Photo 2
  2. In a bowl, cream together 1 cup butter and the flour until smooth and creamy. Stir in heavy cream. Scrape dough into a ball.
    Swedish Waffle Cookies Photo 3
  3. Sprinkle the white sugar on a cutting board. Roll out the dough to about a 1/4-inch thickness on the sugared surface. Using a 3-inch round cookie cutter, cut dough into 24 circles. Using the rolling pin, roll each circle into a slightly oval shape. Place cookies on an ungreased cookie sheet about an inch apart.
    Swedish Waffle Cookies Photo 4
  4. Bake in the preheated oven until the edges of the cookies get very lightly brown, 10 to 12 minutes. Cool slightly on cookie sheet; then transfer them to cooling racks using a spatula.
    Swedish Waffle Cookies Photo 5
  5. To make the filling, mix together 1/2 cup of butter, confectioners' sugar, egg yolk, and Swedish arrack punsch in a bowl. Beat until mixture is well blended and creamy.
    Swedish Waffle Cookies Photo 6
  6. To assemble, spread about a rounded teaspoon of filling on the bottom of one cookie and place another cookie, bottom side down, on the filling to form a sandwich. Repeat with the rest of the cookies.
    Swedish Waffle Cookies Photo 7

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