I made heart shaped creme wafer cookies for Aiden to share at school. I’ve been making them for 4 years now and I have yet to find a cookie that tastes better than these. My mom gave me the recipe and now I’m giving it to you. It yields about 60 small sandwiched cookies.
2 cup all-purpose flour
1 cup margarine or butter (softened)
1/3 cup heavy cream
1. Mix the ingredients to a dough and chill for an hour.
2. Roll out half at a time to 1/8″ thick and cut into 1 1/2″ rounds (or whatever shape you want to use, it needs to be small though).
3. Carefully dip both sides of cookie in sugar and place on ungreased baking sheets lined with parchment paper.
4. Poke with fork 4 times – I always forget this part.
5. Bake 7-9 mins at 375 degrees.
3/4 cup powdered sugar
1 tsp vanilla (or lemon, or almond, or peppermint) extract
1/4 cup margarine or butter (softened)
food color if desired
1. Mix all filling ingredients until smooth, add a few drops of water if needed.
2. Place a small amount between two cooled cookies.
3. Try not to eat them all!
These look awesome! I will definitely be making these Sunday night for next week!
[…] year growing up, I remember my mom making these Swedish cream wafer cookies. Awhile back I started making them on my own but have since had my dairy allergy worsen, and the […]
[…] for an easter party at my son’s school yesterday. You can make them too! You’ll need this recipe. I bought a miniature butterfly cookie cutter from Bake it Pretty, and used a shot glass for the […]
Wow these look tasty!
i need to make these 🙂
Oh man these look yummy!
These cookies look delish!