Cream Wafers

For the wafers:
1 cup butter, soft
1/3 cup whipping cream
2 cups flour
granulated sugar

For the creamy filling:
1/4 cup butter, softened
3/4 cup confectioners sugar
1 teaspoon vanilla
Combine the above until creamy. Tint with a few drops of food coloring if desired. Add a few drops of water if necessary for proper consistency.

Mix thoroughly butter, cream and flour. Cover and chill (Angela says she doesn't).

Heat oven to 375 degrees. Roll about 1/3 of the dough at a time 1/8 inch thick on floured cloth covered board. Keep the remaining dough chilled. Cut into 1 1/2 inch rounds.

Transfer round with a spatula to piece of waxed paper that is heavily covered with sugar; turn each round so that both sides are coated with sugar. Place on an un-greased baking sheet. Prick rounds with a fork about 4 times.

Bake 7-9 minutes or just until set, but not brown. Cool. Put cookies together in pairs with creamy filling.

"Tender, buttery little sandwich cookies from Sweden."

Recipe from Angela Strehlow