Swedish tea cookies

Yield: 1 servings

Measure Ingredient
1 cup Margarine
⅓ cup Heavy cream
2 cups Flour
Granulated sugar plus colored sugar if desired.
¼ cup Margarine or butter
1¼ cup Sifted powdered sugar
2 tablespoons Milk
1 teaspoon Vanilla
¼ teaspoon Lemon flavoring
1 cup Powdered sugar; about, (up to 1-1/2)

BUTTER CREAM FILLING

Cut margarine into flour in a mixing bowl till mixture resembles small peas.Stir in cream, thoroughly. Roll out dough a 4th at a time, on a lightly floured surface ( I use a pastry cloth) to ⅛ " thick. Cut into shapes. We use 2" fluted circles (gelt) or 2" Star of David. Have a dish of granulated and colored sugar mixed 2 parts granulated to 1 part colored, set aside for dipping the cookies in. Drop the circles in yellow mixture and Stars in blue mixture. Flip the cookies over several times to coat well. If you do not have colored sugars just granulated is fine because you can fill them with colored icing. Place the cookies on an ungreased cookie sheet and prick with the times of a fork three times. Bake in a 375 oven for 8-10 minutes or until the bottoms are lightly browned. Remove to wire racks to finish cooling.

Meanwhile prepare Butter Cream filling: Beat ¼ cup margarine or butter till fluffy. Gradually add 1¼ cup sifted powdered sugar, beating well.

Beat in 2 TBSP milk and 1 tsp vanilla and ¼ tsp lemon flavoring, Gradually beat in enough powdered sugar (about 1 - 1 ½ cups) to make it spreadable. Tint half yellow and half blue if desired.

When cookies are cooled. Put together two halves with butter cream frosting. Makes 36 cookie sandwiches.

Posted to JEWISH-FOOD digest by dahlemfamily@... (Susan Dahlem) on Nov 29, 1998, converted by MM_Buster v2.0l.

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