Swedish Cream Wafers

So, my Mom has this old leather bound journal that holds recipes she has collected for nearly forty years. She worked as a chef on schooners in her late teens and twenties and then went on to work on an island that was owned by an old money, Maine family, and a lot of the recipes came from these two adventures in her life.

I sat down with it the other day and gave it a good read through. Not only is it filled with recipes but it has some poetry, a few drawings, and lists of groceries. Groceries? Okay, these are not your everyday groceries. These lists were made for the schooners that would go on month plus long excursions. Then on the next page would be a break down of what would be made for every meal.

I do not know how she did it. A ten pound meatloaf? Souffle on a boat? She be crazy.

However, this recipe has been passed down my family for decades. They are melt in your mouth goodness.

Are they super sweet? Yes, but they are bite sized so it is okay.

That is my logic, at least.

Swedish Cream Wafers
Makes a lot


Wafer
1 cup butter
1/3 cup 35% cream
2 cups APF, sifted

Cream
1/4 cup soft butter
3/4 cup confectioners suger, sifted
1 egg yolk
1 teaspoon vanilla
red and green food coloring (or whatever color you want)


1. Combine wafer ingredients and chill overnight (I do this before I go to bed so that I can finish in the morning). 


2. Preheat oven to 325〫F.

3. Roll out dough (1/8 inch thick) and cut with 1 1/2 inch round cutter.

4. Place on wax papered pan and sprinkle with sugar. Prick top with fork. Bake for 7 minutes. Let cool.

5. Combine cream filling ingredients. Split in two so that you can add the coloring.

6. On one wafer, spread on cream, however much you would like, and then place another wafer on top.

It is that simple.