Thursday, December 21, 2006


I know, I've been remiss about posting here the past week. I've been busy getting ready for Christmas, etc., etc., and well, I just haven't gotten here!

Before I posted the recipe for the Cottage Cheese Cookies a bit ago, I made a call to my mother because I was confused.

Back when we were doing all this lovely baking, I remembered the Cottage Cheese Cookies, but I also remembered this recipe, which involves frosting, and I had the two combined in my mind....just shows you what time does to the brain!!

Anyway, it turned out that I didn't even have a copy of this recipe, so my mother obligingly copied it (and several others, to be discussed later) and mailed it to me. Yeah mom!

Anyway, this is a Swedish recipe that translates (loosely) to "Cream Wafers", and since it has egg yolks and heavy cream, you might as well go "whole hog" and use butter in them too!

Pariserwafier (Cream Wafers)

For the Wafers:
1 cup soft butter or oleo
1/3 cup cream (35% butterfat) -- don't skimp!
2 cups flour
granulated sugar for 'coating'

For the Filling:
1/4 cup soft butter or oleo
3/4 cup sifted powdered sugar
1 egg yolk
1 tsp vanilla
red and green food color

To make wafers:
Mix 1 cup butter, the cream and the flour until well blended.
Chill for 30 to 60 minutes.
Heat oven to 375 degrees.
Roll out 1/3 of the dough 1/8 inch thick on floured board (keep the rest of the dough refridgerated as you work with each section).
Cut rounds of 1 1/2 inches (or smaller!)
Coat each round in granulated sugar and place on ungreased cookie sheet, prick tops with a fork.
Bake for 7 to 9 minutes -- don't overbrown.
Cool and fill.

To make filling:
Beat together 1/4 cup butter, the sifted powdered sugar, the egg yolk and the vanilla until smooth.
Divide filling in half and color each half (one red, one green)
Place a small amount of filling on half of the wafers and top with the other half.

This recipe makes about 5 dozen 1 1/2 inch round "sandwich" cookies.


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