Chef Time!

Chef Time!

Friday, October 26, 2012

A Cookie To Remember


These are basically tender, flaky pie crust sandwich cookies that have a smooth vanilla/almond buttercream filling. A few ingredients, a little work, some time in the oven, and voila! One of the best cookies you'll ever bake.

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Simple and delicious. Mmmmmmmm. Swedish cream cookies are basically smooth, creamy frosting sandwiched between two tender pie crust circles.  They're not really much to look at, but the flavors and textures are just one of those combinations that make your mouth happy.
Believe it or not, these cookies are a favorite for several of my friends, but beware: you can't stop eating them once you've started.  You've been warned.
Chef’s note: You can  just use one or the other of the extracts. If you do, use 1 teaspoon vanilla OR 1 teaspoon almond. You can also make the frosting vanilla bean flavor by following the instructions at the end of this post.
Swedish Cream Cookies
Cookie:
1 c. salted butter
2 c. Flour
½ tsp. salt
1 ½ tsp. baking powder
1/3 c. cream
¼ c. granulated sugar plus ¼ c. flour (for dusting)
Frosting:
½ c. salted butter
1 ¼ c. powdered sugar
1 ½ tbsp. cream
½ tsp. vanilla extract
½ tsp. almond extract
food coloring, if desired
Mix flour, salt, and baking powder in a medium bowl.  Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 375.
Dust a cutting board with the sugar/flour mixture.  Roll dough out a third of the dough at a time to 1/8 inch thick and cut with a 1 ½ inch circle cutter.  Place circles on a parchment-lined baking sheet. Prick cookies three times with a fork, or gently just stamp (don't cut) with a shaped cookie cutter.
Bake at 375 for 8-11 minutes until lightly browned on the edges. Let cookies cool before frosting.
Beat ½ cup butter until fluffy. Add the powdered sugar and beat until creamy. Beat in the vanilla and the 1 ½ tablespoons cream. Adjust cream and powdered sugar until frosting gets to a nice spreading consistency. Add food coloring, if desired. Scoop frosting into a sandwich or quart size zip top bag, and cut about a ¼ inch tip off.
Squeeze some frosting onto the bottoms of half of the cookies and place the remaining cookies on top to make sandwich cookies.
Makes about 30 cookies.
Chef ‘s note for the vanilla bean frosting, warm two tablespoons cream with the vanilla bean seeds scraped from a 2 inch segment of a whole vanilla bean.  Whisk to disperse vanilla bean seeds.  Pour into a small bowl/cup, cover, and refrigerate.  Use this vanilla bean cream in place of the heavy cream, almond extract, and vanilla extract.  I pour off about a half a tablespoon into another container and use the remaining vanilla bean cream in the frosting, making sure to scrape all of the vanilla bean goodness into the butter/powdered sugar mixture.  If I need more liquid in the frosting, I add what I poured off into another container.

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