Oh, hi there!
It has been far too long! But whoa did the last few months of 2018 kick my butt. Medical issues and too many doctor appointments and therapy appointments an–OHMYGOSH, GUYS. WE BOUGHT A HOUSE. No, I’m not shouting; you’re shouting.
Eureka!
We’re in love. For the first time in David’s and my marriage, we will have a guest bedroom. Where we can house guests in a real bed instead of on our slowly deflating 5-star blow up mattress in the middle of our living room. Where we can dump our queen bed and use it as an excuse to upgrade to the king-sized necessary to fit our 85 lb cuddle monster? And where David or I can crash when the other is snoring, errm…. cleaning too loudly?
We’ll call our new home a petite-sized place, with a big backyard for fuzzybritches and plenty of room to fit all our dreams. David’s brain is already racing with projects and I’m already swooning over the butcher block counter tops. (Which I have never owned… send your tips and tricks STAT!)
Lemon Raspberry Swedish Cream Wafers
Swedish cream wafers were a family tradition every year at Christmas. I can remember them as long as I can remember Mom and Aunt Jen making cookie plates every year for everyone under the sun. The original family recipe originated from my Uncle Steve’s family, but I’ve made some changes here for a light lemony raspberry version that seems more fitting in this bright January weather!
But be careful! This raspberry buttercream is HIGHLY addictive. I almost ran out of it before I frosted all the cookies because we stole so many swipes of frosting! (It also did not help that I spilled a large dollop on the floor and fuzzybritches was all over it before I could blink.)
More January recipes to come! I’m working on some whole-food, unrefined type desserts right now! I hope everyone is having a wonderful new year!
mikaela | wyldflour
About 48-56 sandwiches
Lemon raspberry swedish cream wafers are delicate pastry cookies, sandwiched together with rich buttercream!
2 hrPrep Time
10 minCook Time
2 hr, 10 Total Time
Save Recipe5 based on 2 review(s)
Ingredients
- 1 cup unsalted butter (cold), roughly sliced
- 2 cups all-purpose flour
- 2 Tablespoons lemon zest (about 2 lemons)
- 1/3 cup heavy whipping cream
- extra sugar for coating
- 1/2 cup unsalted butter, at room temperature
- 2 Tablespoons minced raspberries
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
- 1 3/4 cup powdered sugar (aka confectioner's or icing sugar)
Instructions
- Zest two lemons and place zest, sliced cold butter, and flour into a food processor. Pulse until pea-sized crumbs are forming and the rest of the mixture resembles coarse sand. (You don't want to over-mix to where it starts to come together as a dough, otherwise you won't have flaky layers!) Dump the mixture into a large mixing bowl and stir in heavy cream. The mixture will start to come together into a dough. Use your hands to gather any remaining flour crumbles at the bottom of the bowl and mold into the dough ball. Divide in half, use your hands to pat each half into a thick disk, about three to four inches across, and wrap in plastic wrap. Chill for 1-2 hours.
- Preheat oven to 375 degrees Fahrenheit. Place extra sugar - about half a cup - in a small bowl.
- Sprinkle a generous amount of flour over a counter top and roll one of the disks out to about an 1/8 inch thick. (Sprinkle hands or rolling pin with flour, if needed.) Use a 1 1/2-inch round cookie or biscuit cutter to cut the dough into as many rounds as you can fit. (Keep the second disk of dough refrigerated until ready to roll it out.)
- Place each round gently in the bowl of sugar and flip it over a few times to coat each side lightly in sugar. (If you used a lot of flour and the sugar isn't "sticking," lightly run your thumb across the flat of the cookie round to press the sugar into the dough. But don't squeeze it any thinner!) Place rounds onto an ungreased baking sheet and prick each round with a fork 4 times, so air can escape. (You can place the cookies very close together--they do not spread.)
- Bake 10-12 minutes--if you see any thin edges starting to turn brown, it's time to pull them! Move cookies to a wire rack immediately to cool--be careful! These cookies are VERY delicate!
- While first batch is baking, gather scrap dough from first round, roll out, and repeat cutting rounds of dough out. Do not re-roll scraps more than twice--the pastry will become tough as it gathers more flour. Repeat the above process with the remaining disk of dough, and allow all of the cookies to cool completely on a wire rack.
- Beat frosting ingredients together in a large bowl. Place a small dollop of frosting on the underside of a cookie and sandwich together with another cookie. Store cookies in an airtight container on the countertop.
Notes
These cookies do very well, even if they're left out of their container--that is, they don't get dry or crumbly because of the buttercream. So they're an excellent choice for party platters!
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