These are crisp and puffy sandwich cookies. The filling can be colored to match any occasion.

Recipe Summary

Servings:
30
Yield:
5 dozen
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking sheets and prick each round with a fork about 4 times. Repeat with remaining dough.

  • Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling.

  • To Make Filling: Blend the remaining 1/4 cup of butter, the confectioners' sugar, egg yolk and vanilla together. Tint with food coloring, if desired. You may double the filling for a nicer looking cookie.

Nutrition Facts

130 calories; protein 1.1g 2% DV; carbohydrates 11.8g 4% DV; fat 8.9g 14% DV; cholesterol 30.8mg 10% DV; sodium 56mg 2% DV. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2007
I'm glad that credit was given to the Swedes for the recipe. It seems like all my Swedish relatives think that a recipe should have lots of cream and butter to make it delicious. Maybe not so great for your arteries but once in a while who cares? I remember my Mor Mor making similar cookies for her Christmas Eve smorgasboard. The only thing I would suggest is keeping the cookies chilled until right before serving. They are still wonderful but don't crumble as much as when they are at room temperature. If you are worried about using a raw egg you can get pasturized eggs at the supermarket or if you are still worried leave that ingredient out. These cookies also freeze very well so you can make them well in advance of when they will be eaten. So delicious! Read More
(29)

Most helpful critical review

Rating: 3 stars
08/29/2002
The cookie seems a little bit too sweet. It a also takes a lot of time to bake it. Overall it is a pretty good cookie. Read More
(2)
27 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/16/2007
I'm glad that credit was given to the Swedes for the recipe. It seems like all my Swedish relatives think that a recipe should have lots of cream and butter to make it delicious. Maybe not so great for your arteries but once in a while who cares? I remember my Mor Mor making similar cookies for her Christmas Eve smorgasboard. The only thing I would suggest is keeping the cookies chilled until right before serving. They are still wonderful but don't crumble as much as when they are at room temperature. If you are worried about using a raw egg you can get pasturized eggs at the supermarket or if you are still worried leave that ingredient out. These cookies also freeze very well so you can make them well in advance of when they will be eaten. So delicious! Read More
(29)
Rating: 5 stars
12/18/2007
My family has been making these cookies for generations. Growing up, I didn't even realize it was a popular cookie. We substitute 1 Tbsp. whipping cream for the egg yolk in the filling. Works perfectly! Read More
(23)
Rating: 5 stars
12/21/2010
this is a version of my family's all time greatest cookie. Ours uses light cream instead of heavy which I couldnt even find on the west coast (light cream is abundant here in the NE). They take a little labor but its well worth it. People will pause after the first bite and be overcome with how great they are. I roll them thinner than the photos are showing and use a napkin ring as my cookie cutter. Grandma used a shot-glass:-) I agree with the other ratings don't be afraid of the egg-yolk and definitely check it at 7 minutes. They should be just getting golden on the edges but overbake quickly. I also double the filling for perfect proportions. Detyails on the recipe -- chill the dough in thirds in flat disks. Take each disk out and leave at room temp for 10-15 minutes then roll with just a bit of flour on surface and rolling pin. I rolled them this year directly on my granite counters and it worked great. I only prick the cookies with the fork twice and they don't puff up too big. Make them once and you will be a convert -- if Christmas is too much then make them for Easter and color them with pastels! Read More
(20)
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Rating: 4 stars
06/21/2003
Excellent cookie! My mother has been making this for years and visited for the holidays (Without her recipes!) So we looked for a similar recipe and this is it! The only thing we didn't add was the egg yolk to the frosting - no real need and why take the chance on an uncooked item like that! VERY GOOD! Read More
(11)
Rating: 5 stars
06/22/2011
Not sure why anyone would consider this a "rip off" from another recipe source?? I first had these 30 years ago when a co-worker brought them to work...they were delicious. I'm glad to see it here as I don't have a Betty Crocker cook book. They really melt in your mouth. Read More
(7)
Rating: 5 stars
12/21/2009
Excellent! Takes time BUT well worth!!! Followed recipe exactly with no substitutions. (The egg yolk is not going to hurt you.) Make sure to double the filling. My children make this with me during the holidays and it is now a family tradition! Read More
(7)
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Rating: 5 stars
07/18/2007
Made these slightly smaller than the recipe states. I used white filling and rolled the finished cookie edge in colored edible glitter (the bride's colors) found at craft stores. Makes a beautiful presentation on a bridal cookie table. Even the caterer wanted the recipe! Read More
(6)
Rating: 5 stars
07/13/2013
So flaky and sweet! To save time I roll out 2 balls of dough into equal sized rectangles. Prick with a fork sprinkle with sugar and bake as directed. When cool frost one and place the second on top like a sandwich. Use a pizza cutter to cut the cookies into small squares. -OR- EVEN FASTER--instead of making sandwiches cut each baked rectangle into squares then pipe frosting (I use a star tip) onto each cookie. Fast and decorative! Read More
(5)
Rating: 5 stars
12/15/2015
I have made these cookies for years at Christmas. This year I didn't want to do all the rolling and cutting so I divided the dough in half and shaped each half into a log about 1 inch in diameter. I chilled the dough thoroughly cut it into slices sprinkled each slice with sugar and pressed down lightly onto the cookie sheet with a sugared glass. Turned out beautifully. Saved a lot of time. It's easier to control the thickness with a log too. Read More
(4)
Rating: 3 stars
08/29/2002
The cookie seems a little bit too sweet. It a also takes a lot of time to bake it. Overall it is a pretty good cookie. Read More
(2)
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