Delicious filled cookies. The recipe calls for a liqueur called Swedish Arrack Punsch, but I usually use amaretto as it is easier to find and tastes delicious.
Ingredients
- butter: 1 cup (softened)
- ½ cups all-purpose flour: 1 piece
- heavy cream: 6 Tbsp
- white sugar for dusting:
- butter: 0.5 cup (softened)
- confectioners' sugar: 0.75 cup
- egg yolk: 1 piece
- Swedish arrack punsch: 2 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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In a bowl, cream together 1 cup butter and the flour until smooth and creamy. Stir in heavy cream. Scrape dough into a ball.
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Sprinkle the white sugar on a cutting board. Roll out the dough to about a 1/4-inch thickness on the sugared surface. Using a 3-inch round cookie cutter, cut dough into 24 circles. Using the rolling pin, roll each circle into a slightly oval shape. Place cookies on an ungreased cookie sheet about an inch apart.
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Bake in the preheated oven until the edges of the cookies get very lightly brown, 10 to 12 minutes. Cool slightly on cookie sheet; then transfer them to cooling racks using a spatula.
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To make the filling, mix together 1/2 cup of butter, confectioners' sugar, egg yolk, and Swedish arrack punsch in a bowl. Beat until mixture is well blended and creamy.
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To assemble, spread about a rounded teaspoon of filling on the bottom of one cookie and place another cookie, bottom side down, on the filling to form a sandwich. Repeat with the rest of the cookies.
