Swedish Cream Wafer's

Pelzman Family

Mary Ann Christensen

1 cup soft Oleo (substitute with butter)

⅓ cup heavy whipping cream

2 cups Flour

FILLING

½ cup of Oleo (substitute with butter)

1½ cup of powdered sugar

2 egg yolks

1 tsp. vanilla

Pre-heat oven to 375°

Mix all ingredients well using a mixer. Chill for a minimum of 30 minutes (long enough to handle).

Roll out ⅓ of dough at a time on floured surface to ⅛" thickness. Cut out using 1½ cookie cutter or shot glass. Flour glass as you cut.

Place on wax paper heavily coated with granulated sugar. Flip over so that each side is coated in sugar. Prick with fork and then place on ungreased cookie sheet. Bake for 7 to 9 minutes. Cool on paper towel.

FILLING

Mix all ingredients in a mixer until well mixed. Tint with food coloring. Place in piping bag and fill the sandwich cookie.

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