Ingredients

• 1 cup butter , softened
• 1.5 cups all-purpose flour
• 6 tablespoons heavy cream
• white sugar for dusting
• 0.5 cups butter , softened
• 0.75 cups confectioners' sugar
• 1 egg yolk
• 2 teaspoons Swedish arrack punsch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a bowl, cream together 1 cup butter and the flour until smooth and creamy. Stir in heavy cream. Scrape dough into a ball.
3. 3 Sprinkle the white sugar on a cutting board. Roll out the dough to about a 1/4-inch thickness on the sugared surface. Using a 3-inch round cookie cutter, cut dough into 24 circles. Using the rolling pin, roll each circle into a slightly oval shape. Place cookies on an ungreased cookie sheet about an inch apart.
4. 4 Bake in the preheated oven until the edges of the cookies get very lightly brown, 10 to 12 minutes. Cool slightly on cookie sheet; then transfer them to cooling racks using a spatula.
5. 5 To make the filling, mix together 1/2 cup of butter, confectioners' sugar, egg yolk, and Swedish arrack punsch in a bowl. Beat until mixture is well blended and creamy.
6. 6 To assemble, spread about a rounded teaspoon of filling on the bottom of one cookie and place another cookie, bottom side down, on the filling to form a sandwich. Repeat with the rest of the cookies.

Nutrition per serving