Rating: 5 stars
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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.

Recipe Summary

cook:
20 mins
total:
50 mins
prep:
30 mins
Servings:
12
Yield:
1 dozen sandwich cookies
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a bowl, cream together 1 cup butter and the flour until smooth and creamy. Stir in heavy cream. Scrape dough into a ball.

  • 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.

  • 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.

  • 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.

  • 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.

Cook's note:

When rolling out the dough circles into ovals, use a fancy rolling pin if you have one. Mine has little bumps on it, and it makes for a pretty cookie.

Nutrition Facts

335 calories; protein 2.2g; carbohydrates 23.2g; fat 26.3g; cholesterol 88.3mg; sodium 167.4mg. Full Nutrition
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