Are these not the happiest little cookies you've ever seen? They're called Swedish Cream Cookies, and it was love at first sight when I came across them them over at The Food Pusher.
The cookie has a pie-crust like taste and texture (um, yum), and the filling is sweet and creamy. They're simple, but oh so delicious. You can leave the food coloring out if you like, but it makes them extra adorable if you add it. They're perfect for something like a baby shower — pink or blue? — or for graduation parties — in school colors of course — or anytime you want a sweet treat.
Swedish Cream Cookies
Cookie:
1 cup salted butter
2 cups King Arthur Unbleached All-Purpose Flour1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup cream
1/4 cup granulated sugar + 1/4 cup all-purpose flour (for dusting)
Frosting:
½ cup salted butter
1 ¼ cups powdered sugar
1 ½ tablespoon cream
½ tsp vanilla extract or 1/2 tsp almond extract
food coloring, if desired
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Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball. Refrigerate for at least 1 hour.
Preheat oven to 375°F.
Dust a cutting board with the sugar/flour mixture. Roll dough out a third of the dough at a time to 1/8-inch thick and cut with a 1 1/2” circle cutter. Place circles on a parchment-lined baking sheet. Prick cookies three times with a fork, or gently just stamp (don't cut) with a shaped cookie cutter.
Bake at 375°F for 8-11 minutes until lightly browned on the edges. Let cookies cool before frosting.
Beat ½ cup butter until fluffy. Add the powdered sugar and beat until creamy. Beat in the vanilla and the 1 ½ T cream. Adjust cream and powdered sugar until frosting gets to a nice spreading consistency. Add food coloring, if desired. Scoop frosting into a sandwich or quart size zip top bag, and cut about a ¼ inch tip off.
Squeeze some frosting onto the bottoms of half of the cookies and place the remaining cookies on top to make sandwich cookies.
Makes about 30 cookies.
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Image via The Food Pusher
