Cream Wafers - Swedish butter Cookies

Way back in the early 70's, I discovered these cookies and they are just simply delightful.  My children loved eating them, but the making of them took a lot of time so "instant gratification" didn't happen, making them less-inclined to participate in the construction.  That simply made them more of a treat, because they didn't get made each year.  I decided that for my annual Christmas Cookie Exchange party, these would be the ones for 2018.  Today is the day and here we go.

Mix thoroughly 1 cup soft butter, 1/3 cup whipping cream (I used heavy), and 2 cups of flour.

Cover and chill.  I could have just covered the bowl and chilled the whole thing, but I have to make this recipe at least 3 times today and need the bowl.  Saran wrap works just great and takes up less room in the refrigerator.

Using about 1/3 of dough at a time,

Roll out to 1/8" thick on floured cloth-covered board.  (I use a pastry mat and it works just fine.)  Keep remaining dough chilled while working on this portion.

Cut into 1 1/2" rounds.

Transfer rounds with spatula to a plate or piece of waxed paper that is covered with granulated sugar; turn each round so that both sides are coated with sugar.

Place on ungreased baking sheet (I used a stone) and prick rounds with a fork about four times.

Bake at 375 degrees (F) for 7-9 minutes or just until set, but not brown.  They do not puff up much or spread so you can fill the sheet.

Cool.

I ran out of space on my cooling racks and just started sliding the bottom layers right into a pan.  They sound like crisp little crackers at this point.

Now to make the Creamy Filling:

Cream 1/4 cup soft butter, 3/4 cup confectioners' sugar, and 1 teaspoon vanilla until smooth and fluffy.  Add a few drops of water if necessary for proper consistency.

I divided my frosting into fourths and tinted each one with a different food color.  This is not required, it just makes them a bit more festive.

Put cookies together in pairs with Creamy Filling.

And here's your up close view.  This recipe makes about 5 dozen cookies.  Enjoy.