We are back! Kevin and I got home on Friday and are full swing into Xmas. Kevin put up our Xmas lights on Saturday and we put up our tree. We miss the beach and the sun, but getting ready for Xmas is pretty fun too. I will be posting some pictures of our trip but Debbie and I really want to share some of our favorite Xmas recipes with you all before its too late. This is one of them…
My Grandma on my mom’s side (my mom Joan, not Debbie) passed away a number of years ago. About 7 now. She was a feisty woman who lived on her own until the day she died, went on cruises with friends at 86, played the piano and sang, and made the best Christmas cookies in the world. Especially her sandwich cookies!
The sandwich cookies she made were two flaky melt-in-your-mouth cookies that had sweet icing sandwiched between. The cookie part was more like pastry rather than a cookie and not sweet, but they were dipped in sugar before they were baked. She always made them in little Xmas tree shapes and colored the icing in the middle pink or green. They were absolutely my favorite cookies in the whole wide world and I have kicked myself a million times since she died that I never asked her for the recipe. No one in my family had the recipe!
So… I searched. And searched. I tried a bunch of recipes that seemed like they might be it, but no deal. But finally, I found it! The recipe comes from the 1965 Betty Crocker Cookie Book which makes perfect sense. As soon as I read that and saw the pictures, I knew it would be the one. I found it on www.whatscookingamerica.net and they’re called Swedish Cream Wafers a.k.a. the best Xmas Cookies Eva!
I made them first a little while ago and they disappeared before I had a chance to take some pictures! But I wanted to make them again anyways 🙂 I cant wait to make them for my mom this Christmas. I havent asked her, but I bet my Grandma made these for her for many years before I every had one. Im sure they will bring back some happy memories. They certainly do for me!
- 2 cups all-purpose flour
- 1 cup butter, softened
- ⅓ cup heavy or whipping cream
- Granulated sugar
FOR THE FILLING
- ¾ cup powdered (confectioner’s) sugar
- ¼ cup butter, softened
- 1 teaspoon pure vanilla extract
- Food coloring (red and green)
- Heat oven to 375 degrees F.
- In a large bowl, mix together the flour, butter and whipping cream. Cover and refrigerate 1 hour or until firm.
- On a lightly floured surface, using your rolling pin, roll out ⅓ of the dough at a time ⅛-inch thick. Cut dough with your favorite xmas cookie cutter.
- Cover a large piece of wax paper or a plate with a generous layer of sugar. Using a spatula, transfer cookies on to the sugar. Carefully dip each cookie to coat it with sugar. Place the cookie, sugar side up, on an cookie sheet lined with parchment or an ungreased sheet and prick each one with a fork 3 or 4 times.
- Bake approximately 7 to 9 minutes or just until set but not brown; remove from oven. Remove from cookie sheet to a wire cooling rack and let cool completely.
- Make Creamy Filling; set aside.
- When cookies are cool, spread approximately ½ teaspoon Creamy Filling on a cookie, then press another cookie against the filling to make sandwiches. Repeat with remaining cookies.
FOR THE FILLING
- In a medium-size bowl, combine powdered sugar, butter and vanilla extract, beating until smooth. Divide the filling between two bowls and color each with a few drops of food coloring to make pink and light-green filling. NOTE: Thin with a little milk or water (a few drops) if necessary.
- Makes about 5 dozen cookies.