Swedish Taffy Cream Cookies |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 36 |
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I guess it's time for me to give up some of my Swedish recipes! I don't know that this has any true Swedish connection except for it's name. These are lacey little cookies that you fill just before serving - a holiday tradition in our family for almost 40 year. Read more ... Ingredients:
1 cup butter (do not substitute) |
1⅓ cups sugar |
⅓ cup milk |
⅓ cup dark corn syrup |
1⅓ cups quick-cooking oatmeal |
11/2 cups flour |
1 teaspoon baking powder |
1 teaspoon vanilla extract |
filling |
1 tablespoon flour |
1 tablespoon plus 1/4 cup sugar |
⅔ cup whole milk |
2 egg yolks |
1/2 cup butter, softened |
Directions:
1. For cookies, melt butter in a large saucepan.
2. Add remaining cookie ingredients; mix thoroughly.
3. Drop by scant spoonfuls at least 2” apart onto well-greased cookie sheet (or use parchment paper lining).
4. Bake at 350 degrees for 10 to 12 minutes, until golden.
5. Cool 2 minutes; remove from pan carefully. These are very “lace-y” and will break if handled too roughly.
6. Store the cookies stacked in a covered container.
7. For filling, combine flour and 1 tablespoon sugar in saucepan. Gradually add milk and yolks; mix well.
8. Cook over low heat, stirring constantly, until mixture boils and thickens; cool.
9. In a medium bowl, cream butter with 1/4 cup sugar.
10. Gradually add flour mixture, beating well.
11. Cover and keep refrigerated.
12. Note: Filling tends to be lumpy – especially after being chilled - so don’t be alarmed. It will look almost curdled after you chill it and then stir it, but that is natural. I didn't want anyone to think they had ruined their filling!
13. To serve, put two cookie bottoms together, sandwich-style, with filling between them. Do not fill more than what you will eat, because they do not store well once they’ve been filled. If you do have leftovers after filling them, try storing them in the refrigerator. I have never done this, so I can't guarantee how the crispy cookie will hold up, but it is worth a try!
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