Swedish Sandwich Cookies Recipes

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar.

Steps:

• Grease and flour cookie sheets; set aside.
• Beat butter and 1/2 cup sugar in large bowl with electric mixer at medium speed until light and fluffy.
• Beat in 2 egg yolks.
• Gradually add 1 1/2 cups flour; beat at low speed until well blended.
• Stir in additional flour with spoon to form stiff dough.
• Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Preheat oven to 375°F.
• Unwrap 1 disc and place on lightly floured surface.
• Roll out dough with lightly floured rolling pin to 3/16-inch thickness.
• Cut dough with floured 2 1/4-inch round cookie cutter.
• Place cutouts 1 1/2 to 2 inches apart on prepared cookie sheets.
• Gently knead dough trimmings together; reroll and cut out more cookies.
• Unwrap remaining dough disc and place on lightly floured surface.
• Roll out dough with lightly floured rolling pin.
• Cut dough with floured 2 1/4-inch scalloped cookie cutter.
• Cut 1-inch centers out of scalloped cookies.
• Place cutouts 1 1/2 to 2inches apart on prepared cookie sheets.
• Cut equal numbers of round and scalloped cookies.
• Beat egg white in small cup with wire whisk.
• Combine almonds and remaining 2 tablespoons sugar in small bowl.
• Brush each scalloped cookie with egg white; sprinkle with sugar mixture.
• Bake all cookies 8 to 10 minutes or until firm and light golden brown.
• Remove cookies to wire racks; cool completely.
• To assemble sandwich cookie, spread about 1/2 teaspoon currant jelly over flat side of each round cookie; top with flat side of scalloped cookie.
• Repeat with remaining cookies and jelly.
• Store tightly covered at room temperature or freeze up to 3 months.

Steps:

• Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
• In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.
• Chill the dough in the refrigerator for a few hours. Drop the dough in 1-tablespoon lumps on a cookie sheet, form into balls, roll in sugar, space 2 inches apart and press flat with fingers. Bake in the oven for about 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, cream together 1 cup butter and the flour until smooth and creamy. Stir in heavy cream. Scrape dough into a ball.
• Sprinkle the white sugar on a cutting board. Roll out the dough to about a 1/4-inch thickness on the sugared surface. Using a 3-inch round cookie cutter, cut dough into 24 circles. Using the rolling pin, roll each circle into a slightly oval shape. Place cookies on an ungreased cookie sheet about an inch apart.
• Bake in the preheated oven until the edges of the cookies get very lightly brown, 10 to 12 minutes. Cool slightly on cookie sheet; then transfer them to cooling racks using a spatula.
• To make the filling, mix together 1/2 cup of butter, confectioners' sugar, egg yolk, and Swedish arrack punsch in a bowl. Beat until mixture is well blended and creamy.
• To assemble, spread about a rounded teaspoon of filling on the bottom of one cookie and place another cookie, bottom side down, on the filling to form a sandwich. Repeat with the rest of the cookies.