Swedish Cremes

These are great little cookies for any holiday!! For Christmas I use red and green sugar (one side red and one green), for Easter I use pastels. For just everyday, I use regular sugar.

• Ready In: 29 mins
• Yields: 24-30 cookies

Ingredients

• 1  cup butter
• 2  cups flour
• 1⁄3 cup  whipping cream

• Creme Filling

• 1⁄4 cup butter
• 3⁄4 cup powdered sugar
• 1  egg yolk
• 1  teaspoon vanilla

Directions

1. Mix butter, flour and whipping cream well.
2. Refrigerate.
3. Roll dough on floured board as thin as you can.
4. cut with a small cookie cutter (I prefer a"fluted" one about 1-1 1/2 inches).
5. Dip in sugar (use colored sugar for holidays).
6. Prick tops with fork (they then look like little round crackers).
7. Bake 7-9 minutes at 350F degrees or until light and golden.
8. DO NOT OVERBAKE!
9. ----------CremeFilling---------.
10. Mix butter, powdered sugar, egg yolk, vanilla.
11. Mix all well Pipe onto bottom side of cooled cookie and top with another cookie Make sure you have the bottoms against the filling so they are"prettier".
12. Refrigerate Due to the raw egg yolk in filling, make very sure your eggs are fresh (I've NEVER had any problems with this).