Delight in these unique Swedish waffle cookie sandwiches filled with a creamy and rich butter mixture, perfect for any sweet tooth.
Ingredients
1 cup butter
to taste cup flour
to taste cup heavy cream
to taste tablespoon sugar
1/2 cup confectioners' sugar
1 piece egg yolk
splash none Swedish arrack punsch
Method
Begin by preheating your oven to 350°F (175°C).
In a large mixing bowl, cream together 1 cup of softened butter and flour until the mixture is smooth and fluffy. Gradually incorporate heavy cream and shape the dough into a ball.
On a surface dusted with sugar, roll out the dough to about 1/4-inch thickness. Use a 3-inch round cookie cutter to cut out 24 circles. Slightly elongate each circle with a rolling pin to create an oval shape. Place them on an ungreased baking sheet, ensuring there's about an inch of space between each piece.
Bake the cookies for 10 to 12 minutes, or until the edges are a light golden hue. Allow them to cool for a few minutes on the baking sheet before transferring them to a wire rack using a spatula.
For the filling, mix together 1/2 cup of softened butter, confectioners' sugar, egg yolk, and a dash of Swedish arrack punsch in a bowl until smooth and creamy.
To assemble, take one cookie and spread a generous teaspoon of the filling on its bottom side. Place another cookie on top, bottom side down, to form a sandwich. Continue this process until all cookies are filled.