| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swedish |
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Margarine |
| 1/3 |
c |
Heavy cream |
| 2 |
c |
Flour |
|
|
Granulated sugar plus colored sugar if desired. |
| 1/4 |
c |
Margarine or butter |
| 1 1/4 |
c |
Sifted powdered sugar |
| 2 |
tb |
Milk |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Lemon flavoring |
| 1 |
c |
Powdered sugar; about, (up to 1-1/2) |
INSTRUCTIONS
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 1/8 " 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 1/4 cup margarine or butter
till fluffy. Gradually add 1 1/4 cup sifted powdered sugar, beating well.
Beat in 2 TBSP milk and 1 tsp vanilla and 1/4 tsp lemon flavoring,
Gradually beat in enough powdered sugar (about 1 - 1 1/2 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@cp-tel.net (Susan Dahlem) on
Nov 29, 1998, converted by MM_Buster v2.0l.
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