Swedish Waffle Cookies

Swedish Waffle Cookies

Linda T 149

"Delicious filled cookies. The recipe calls for a liqueur called Swedish Arrack Punsch, but I usually use amaretto as it is easier to find and tastes delicious."
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50 m servings 335 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a bowl, cream together 1 cup butter and the flour until smooth and creamy. Stir in heavy cream. Scrape dough into a ball.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


  • Cook's note:
  • When rolling out the dough circles into ovals, use a fancy rolling pin if you have one. Mine has little bumps on it, and it makes for a pretty cookie.
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe. Making Your Eggs Safe



This is my recipe.. just wanted to point out a couple of things.. the cookie dough is very sticky so you will need to dust your cutting board with a lot of sugar and keep turning the dough over ...

omg these sound so good! can't wait to make em:)