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Swedish Cream Wafers

Swedish Cream Wafers

"These are crisp and puffy sandwich cookies. The filling can be colored to match any occasion."
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servings 130 cals
Serving size has been adjusted!
Original recipe yields 30 servings


  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking sheets and prick each round with a fork about 4 times. Repeat with remaining dough.
  4. Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling.
  5. To Make Filling: Blend the remaining 1/4 cup of butter, the confectioners' sugar, egg yolk and vanilla together. Tint with food coloring, if desired. You may double the filling for a nicer looking cookie.

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Read all reviews 22
  1. 25 Ratings

Most helpful positive review

I'm glad that credit was given to the Swedes for the recipe. It seems like all my Swedish relatives think that a recipe should have lots of cream and butter to make it delicious. Maybe not so ...

Most helpful critical review

The cookie seems a little bit too sweet. It a also takes a lot of time to bake it. Overall, it is a pretty good cookie.

Most helpful
Most positive
Least positive

I'm glad that credit was given to the Swedes for the recipe. It seems like all my Swedish relatives think that a recipe should have lots of cream and butter to make it delicious. Maybe not so ...

My family has been making these cookies for generations. Growing up, I didn't even realize it was a popular cookie. We substitute 1 Tbsp. whipping cream for the egg yolk in the filling. Works pe...

this is a version of my family's all time greatest cookie. Ours uses light cream instead of heavy, which I couldnt even find on the west coast (light cream is abundant here in the NE). They ta...

Excellent cookie! My mother has been making this for years and visited for the holidays (Without her recipes!) So we looked for a similar recipe and this is it! The only thing we didn't add w...

Not sure why anyone would consider this a "rip off" from another recipe source?? I first had these 30 years ago when a co-worker brought them to work...they were delicious. I'm glad to see it h...

Excellent! Takes time BUT well worth!!! Followed recipe exactly with no substitutions. (The egg yolk is not going to hurt you.) Make sure to double the filling. My children make this with me dur...

So flaky and sweet! To save time, I roll out 2 balls of dough into equal sized rectangles. Prick with a fork, sprinkle with sugar, and bake as directed. When cool, frost one and place the secon...

Made these slightly smaller than the recipe states. I used white filling and rolled the finished cookie edge in colored edible glitter (the bride's colors) found at craft stores. Makes a beaut...

This was a wonderful addition to my cookie repertoire. Instead of rolling my cookies out on a floured board, I rolled them out on a sugar sprinkled board. This eliminated the extra flour.

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