Mary Beth's Swedish Creme Cookies

By carvalhohm

Ingredients

• Cookie:
• 1 cup, 2 sticks salted butter cut into chunks
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/3 cup cream
• 1/4 cup granulated sugar + 1/4 cup all-purpose flour (for dusting)
• Optional: one slightly beaten egg white to add pale sheen to baked rounds
• Creamy Frosting:
• 1/2 cup salted butter
• 1 1/4 cups powdered sugar
• 1 1/2 tablespoon cream
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• food coloring, if desired

Details

Servings 30
Adapted from community.qvc.com

Preparation

Step 1

COOKIE:
All ingredients should be very cold when making dough. Just like you would do when baking a pie crust, if your dough warms when rolling and cutting out circles–chill cookies before baking for better end result. Since you are rolling and cutting dough a third at a time, by the time you get rest of cookies cut, first third will be ready to bake.

1. Using flat beater, in bowl of your KitchenAid Stand Mixer, blend together flour, salt, and baking powder. Cut 1 cup of cookie butter into flour until mixture resembles oatmeal-like coarse crumbs. With mixer on slowest setting, add in cream and form dough into ball. Please be careful not to over mix. Wrap dough in plastic wrap and refrigerate for at least 1 hour. I do all of mixing of cookie dough in my Kitchen Aid with the flat beater.

2. Preheat oven to 375°.

3. Dust surface with sugar/flour mixture. Roll dough out third of dough at a time to 1/8-inch thick and cut with 1 1/2” circle cutter. Place circles on parchment-lined baking sheet. Perforate cookies three times with fork, or gently just stamp (don't cut) with shaped cookie cutter. If desired, for slight sheen, lightly brush cookie rounds with egg white wash before baking.

4. Bake at 375° for 8-11 minutes until lightly browned on edges. Let cookies cool before frosting.

5. In clean bowl, with Flex Edge beater, make cream frosting. Beat ½ cup butter until fluffy. Add powdered sugar and beat until creamy. Beat in vanilla and 1 ½ T cream. Adjust cream and powdered sugar until frosting gets to nice spreading consistency. Add food coloring, if desired. Scoop frosting into sandwich or quart size zip top bag, and cut about a ¼ inch tip off.

6. Squeeze some frosting onto bottoms of half of cookies and place remaining cookies on top to make sandwich cookies.