Hometown Cooking with Amanda K. Byrne
My family has always been a little…different when it comes to Christmas. Christmas dinner was regularly cuisine from another country (no ham for us!), we had a full-on Swedish smorgasbord when we decorated the tree, and Christmas cookies were never anything so simple as sugar cookies or gingerbread men.
There were chocolate crinkle cookies. Nutty thumbprints filled with lingonberry jam. Chocolate chip cranberry biscotti. Brown-eyed Susans, a butter cookie with a chocolate drop in the center. My favorites have always been the cream wafer cookies. Small butter cookies squished together with a sweet cream center, you tell yourself you’ll have just one more…and then realize you’ve eaten half the batch. Oops.
1 Cup butter
1/3 Cup whipping cream
2 Cups flour
Creamy Butter Icing (see below)
Mix butter, cream, and flour thoroughly. Roll into a ball, wrap in waxed paper or plastic wrap and chill for 1 hour.
Heat oven to 375. Roll dough 1/8″ thick on a lightly floured board. Cut in 1 1/2″ rounds. Transfer to waxed paper heavily sprinkled with granulated sugar (a wide, flat bowl will work, too), turning to coat both sides. Place on an ungreased baking sheet and prick in 4 places with a fork. Bake 7-9 minutes or until slightly puffy. Put two cooled cookies together with the icing. Makes about 5 dozen cookies.
For the filling, blend 1/4 cup softened butter, 3/4 cup confectioner’s sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla until spreadable. Spread on a cookie, top with another, and pop it in your mouth. Enjoy!