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Swedish Cream Wafers

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1 cup soft butter
cup whipping cream
2 cups flour
granulated sugar
creamy filling (recipe below)


Mix thoroughly butter, cream, and flour. Cover and chill. Heat oven to 375 degrees. Roll about 1/3 of dough at a time 1/8-inch thick on floured cloth-covered board (keep remaining dough chilled). Cut into 1 inch rounds. Transfer rounds with spatula to a piece of waxed paper that is heavily coated with sugar. Place on ungreased baking sheet. Prick rounds with fork about 4 times each. Bake 7-9 minutes or just until set, but not browned. Cool. Put cookies together in pairs with creamy filling.

Makes about 5 dozen cookies.

Creamy filling:

Cream 1/4 cup soft margarine, 3/4 cup confectioners' sugar, and 1 teaspoon Vanilla until smooth and fluffy. Tint with a few drops food color. Add a few drops water if necessary for proper consistency.

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