Swedish Cremes
Delight your taste buds with these heavenly Swedish Cremes—a timeless treat that combines the buttery tenderness of melt-in-your-mouth cookies with a luscious vanilla filling. Perfectly crafted with simple pantry staples like softened butter, granulated sugar, and pure vanilla extract, these sandwich cookies are elegantly soft yet crisp around the edges. Each delicate biscuit is baked to perfection and paired with a creamy filling made from powdered sugar and butter, with a touch of heavy cream for extra indulgence. Ready in under an hour, these elegant cookies are ideal for everything from holiday platters to afternoon tea. Whether served fresh or stored for a few days, these delightful Swedish Cremes are guaranteed to impress with their delicate texture and rich flavor.
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Recipe Information
Ingredients
- 226 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 1 large Egg yolk
- 2 teaspoons Pure vanilla extract
- 240 grams All-purpose flour
- 0.25 teaspoons Salt
- 120 grams Powdered sugar (for filling)
- 56 grams Unsalted butter (softened for filling)
- 15 ml Heavy cream (optional, for filling)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, combine the softened butter and granulated sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the egg yolk and vanilla extract to the butter-sugar mixture and continue beating until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
Divide the dough into 1-inch (2.5 cm) balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Lightly flatten each ball with the bottom of a glass or the palm of your hand to form a disc.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Do not overbake; the cookies should remain pale.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the filling: In a small mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy. Mix in the vanilla extract and, if desired, the heavy cream for a looser consistency.
To assemble, spread a small amount of filling onto the flat side of one cookie. Top it with another cookie, flat side down, to create a sandwich. Repeat with the remaining cookies and filling.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 34.4 g | 12% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 18.3 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 26 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
