Type what you have

Ingredients

• ✓ heavy cream
• ✓ heavy cream
• sugar
• lemon

Instructions

1. 1 Combine 3 cups cream and sugar in a saucepan. Stir together and bring to a boil, then cook for 2 to 3 minutes. Stir in lemon juice.
2. 2 Pour into serving glasses and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

By MARLENE28

Ingredients

• ✓ heavy cream
• sour cream
• confectioners' sugar

Instructions

1. 1 Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

By Hunter StClaire

Ingredients

• ✓ heavy cream
• cream cheese
• sugar
• salt

Instructions

1. 1 Beat cream cheese, sugar, and salt in a bowl with an electric mixer until creamy. Add heavy cream and beat until stiff peaks form. Serve immediately or chill until ready to serve.

By STARP

Ingredients

• ✓ heavy cream
• persimmon
• raspberry
• pomegranate seed
• meringue cookie

Instructions

1. 1 Remove the leafy tops from the persimmons, slice the flesh, and add to a large bowl. Crush the raspberries lightly with a fork and add these to the bowl with the pomegranate seeds. Stir gently to combine.
2. 2 Beat cream in a chilled glass or metal bowl with an electric mixer until firm peaks form. Fold in meringue and stir gently.
3. 3 Spoon some of the fruit mixture into 4 decorative glasses. Layer the cream and meringue mixture on top, alternating with the fruit mixture. Make sure you reserve a little fruit for the top, then serve.

By Allrecipes Member

Ingredients

• ✓ heavy cream
• sweetened condensed milk
• graham cracker crust
• banana
• white sugar

Instructions

1. 1 Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
2. 2 Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
3. 3 Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
4. 4 Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

By Tara

Ingredients

• ✓ heavy cream
• milk
• sugar
• vanilla bean
• egg yolk
• irish stout beer

Instructions

1. 1 Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.
2. 2 Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod.
3. 3 Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.
4. 4 Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil.
5. 5 Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.
6. 6 Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight.
7. 7 Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions.
8. 8 When machine has finished, pack ice cream into a airtight container and store in freezer.

By ScandoGirl

Ingredients

• ✓ heavy cream
• egg
• white sugar
• irish cream liqueur
• chocolate

Instructions

1. 1 In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
2. 2 With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
3. 3 In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps.
4. 4 Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated.
5. 5 Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

By James Innes

Ingredients

• ✓ heavy cream
• confectioners' sugar
• almond extract
• sour cream
• blackberry
• lemon zest
• mint

Instructions

1. 1 Beat heavy cream, ½ cup confectioners' sugar, and almond extract together in a large bowl until stiff; fold in sour cream until combined. Refrigerate until ready to use.
2. 2 Toss blackberries with remaining ½ cup confectioners' sugar in a separate large bowl until evenly coated. Let stand at room temperature for about 15 minutes.
3. 3 Layer whipped cream and blackberries into 8 parfait glasses, beginning and ending with whipped cream. Garnish each parfait with 1 strip lemon zest, a few blackberries, and 1 sprig mint.

By JOSIE

Ingredients

• ✓ heavy cream
• confectioners' sugar
• cream cheese
• lemon curd
• vanilla extract
• berry
• mint

Instructions

1. 1 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners' sugar gradually, continuing to beat until stiff peaks form, starting on low speed and increasing to high speed, for about 2 minutes; set aside.
2. 2 Beat cream cheese in a bowl with an electric mixer until lump free, 1 to 2 minutes. Add the lemon curd and vanilla extract and mix until smooth and creamy, 1 to 2 minutes.
3. 3 Fold whipped cream into the lemon mixture until just combined. Divide mousse equally among 4 dessert dishes or ramekins. Chill for at least 1 hour before serving.
4. 4 Garnish with fresh berries and mint leaves.

By lutzflcat

Ingredients

• ✓ heavy cream
• pie crust
• golden syrup
• bread crumb
• lemon
• lemon juice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.
2. 2 Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.
3. 3 Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.

By OCEANVIXEN79

Ingredients

• ✓ heavy cream
• sponge cake
• strawberry jelly
• strawberry flavored gelatin
• vanilla pudding
• bittersweet chocolate

Instructions

1. 1 Slice cake and spread pieces with jelly. Sandwich pieces of cake together and arrange in the bottom of a glass trifle or serving bowl. Prepare gelatin according to the package directions and pour over cake. Refrigerate until set, about 2 hours.
2. 2 Pour prepared pudding over set gelatin. In a medium bowl, whip cream until stiff peaks form; spread over pudding. Sprinkle with chocolate and chill in the refrigerator until ready to serve.

By Andi

Ingredients

• ✓ heavy cream
• banana
• graham cracker pie crust
• caramel syrup
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Place a whisk and mixing bowl in the freezer to cool, 10 to 20 minutes.
2. 2 Place bananas in the bottom of the pie crust and drizzle 5 ounces caramel syrup over top. Reserve remaining caramel syrup for garnish.
3. 3 Remove whisk and mixing bowl from the freezer. Place whipping cream, confectioners' sugar, and vanilla in the chilled bowl. Mix rapidly with the whisk until peaks form leaving a stiff whipped cream; do not overmix.
4. 4 Spread whipped topping over the bananas and pie crust. Drizzle remaining caramel over top in a circular or zigzag motion for effect. Place in the refrigerator or freezer until whipped topping has firmed up, 15 to 30 minutes before serving.

By Seth Stockmeister

Ingredients

• ✓ heavy cream
• molasses
• white sugar
• cocoa powder
• almond
• vanilla extract

Instructions

1. 1 Mix molasses, cream, sugar, and cocoa powder together in a pot; bring to a boil. Heat to 251 degrees F (122degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball, 30 to 40 minutes. The finished candy will be same firmness of the ball in water. Remove pot from heat and stir in almonds and vanilla extract.
2. 2 Spoon candy into small paper candy cups. Cool to room temperature and store in an airtight container at room temperature.

By Alexandra Bengtsson

Ingredients

• ✓ heavy cream
• ✓ heavy cream
• sponge cake
• raspberry jam
• raspberry
• egg yolk
• sugar
• almond

Instructions

1. 1 Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
2. 2 Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
3. 3 While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
4. 4 Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

By Polly Welby

Ingredients

• ✓ heavy cream
• half-and-half
• white sugar
• brown sugar
• vanilla extract
• irish cream liqueur

Instructions

1. 1 Beat together half-and-half and sugars in a large bowl with an electric mixer on medium speed until sugars have dissolved. Stir in heavy cream and vanilla until smooth.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
3. 3 About 2 minutes before the end of freezing time, pour Irish cream liqueur into the ice cream maker; allow the machine to finish freezing ice cream.
4. 4 Transfer ice cream into a freezer-proof container with a tight lid and place in the freezer until ice cream is hardened, at least 4 hours.

By Brandee Dent

Ingredients

• ✓ heavy cream
• white sugar
• white wine
• lemon juice
• lemon zest
• nutmeg
• lemon
• mint

Instructions

1. 1 Beat cream and sugar in a chilled glass or metal bowl with an electric mixer until mixture begins to thicken. Gradually beat in wine, lemon juice, and lemon zest; continue to beat until light, fluffy, and no longer grainy. Cover and chill for at least 30 minutes.
2. 2 When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.

By SARAH-NEKO

Ingredients

• ✓ heavy cream
• whole wheat berry
• salt
• walnut
• confectioners' sugar
• almond

Instructions

1. 1 Make the pudding: Place wheat berries in a 3-quart saucepan; add boiling water to cover by 2 inches. Bring to a rolling boil. Let boil for 15 seconds, then drain and discard the water. Repeat five times: add boiling water, bring to a boil, boil for 15 seconds, drain.
2. 2 Cover wheat berries again by 2 inches with boiling water. Stir in salt and bring to a boil. Boil for 15 seconds, then remove from the heat without draining. Place the pan on a folded blanket, cover, and wrap with towels or blankets. Let sit at room temperature for 8 hours or overnight.
3. 3 The next day, drain any water that hasn't been absorbed. Grind wheat berries thoroughly in a food processor. (If you use a blender, work in very small batches.) Transfer ground wheat to a bowl and clean the food processor.
4. 4 Grind walnuts in the food processor until fine. Add confectioners' sugar and process until mixture resembles fine meal. Add ground wheat and pulse until well combined.
5. 5 Spoon pudding into a glass trifle bowl or serving dish. Stick slivered almonds into pudding to resemble a porcupine.
6. 6 Make the topping: Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
7. 7 Serve pudding in 2-tablespoon portions in small decorative bowls or custard cups. Top each serving with whipped cream.

By Vesna

Ingredients

• ✓ heavy cream
• poppy seed
• whole wheat flour
• baking soda
• cinnamon
• butter
• lemon
• maple syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
2. 2 Combine cream and poppy seeds in a small saucepan. Heat mixture over medium heat until mixture is hot; do not boil. Remove from heat and allow to cool.
3. 3 In a medium bowl, combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cooled poppy seed mixture.
4. 4 Drop by small spoonfuls onto prepared baking sheet.
5. 5 Bake in the preheated oven until edges are golden brown, about 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Sara

Ingredients

• ✓ heavy cream
• water
• sugar
• gelatin
• sour cream
• vanilla extract
• almond extract
• lingonberry

Instructions

1. 1 Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight.
2. 2 Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.

By EMERALDCITYJEWEL

Ingredients

• ✓ heavy cream
• sweetened condensed milk
• digestive biscuit
• butter
• butter
• banana
• instant coffee granules

Instructions

1. 1 Immerse the can of sweetened condensed milk in a pot of boiling water. Simmer, ensuring the can is fully covered with water, until caramelized, 2 to 3 hours. Remove the can from the boiling water using tongs and let cool, 8 hours to overnight.
2. 2 Mix digestive biscuits with 1/2 cup plus 2 1/2 tablespoons melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Refrigerate crust until firm.
3. 3 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form.
4. 4 Mix caramelized condensed milk and bananas together in a bowl. Pour over the crust. Sprinkle instant coffee over banana mixture. Spread whipped cream on top.

By sarah81783

Ingredients

• ✓ heavy cream
• egg white
• salt
• sugar
• strawberry
• sweet sherry
• sugar

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.
3. 3 Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.
4. 4 Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.
5. 5 Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
6. 6 Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
7. 7 Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.

By CucinaItaliana

Ingredients

• ✓ heavy cream
• hazelnut
• baking powder
• egg yolk
• white sugar
• egg white
• hazelnut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
2. 2 In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
3. 3 In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
4. 4 Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
5. 5 When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.

By LAURANERIC

Ingredients

• ✓ heavy cream
• egg
• sugar
• butter
• all-purpose flour
• cinnamon
• cardamom

Instructions

1. 1 In a large bowl, beat eggs and sugar until thoroughly blended. Mix in the cream and melted butter. Sift together the flour, cinnamon and cardamom; stir into the egg mixture. Refrigerate dough for at least an hour.
2. 2 Heat goro iron and lightly coat with grease. On a floured surface, roll the dough out to 1/8 inch thickness. Cut into circles to fit your goro iron using a paper pattern. Place onto heated iron, close and cook, turning once, until golden. Carefully remove from the iron, and cut into thirds while still warm.

By Jennifer

Ingredients

• ✓ heavy cream
• butter
• sugar
• egg
• baking powder
• almond extract
• all-purpose flour

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a loaf pan with wax paper, then spray with cooking spray.
2. 2 Place the butter into a heavy saucepan, and melt over medium heat. Allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. Gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. Allow the clarified butter to cool.
3. 3 Beat sugar and egg with an electric mixer in a large bowl until light and fluffy. Beat in the baking powder and almond extract. Stir in the clarified butter. Pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes before removing to cool completely on a wire rack.

By SS

Ingredients

• ✓ heavy cream
• strawberry
• sugar
• white sugar
• vanilla extract
• lemon juice
• strawberry
• sugar

Instructions

1. 1 Prepare strawberry puree: Mix quartered strawberries and sugar in a 2-cup liquid measure or bowl. Let sit and macerate for 1 hour, stirring every 10 to 15 minutes. Use an immersion blender to blend into a smooth puree. Pass through a mesh strainer to remove seeds, if desired. Cover and refrigerate until needed.
2. 2 Prepare cream mixture: Combine sugar and cream in a saucepan. Set heat to medium-high and bring to a boil while whisking occasionally; be careful, since cream can easily boil over. Once cream just starts to boil, reduce heat to between medium and medium-low and maintain a steady simmer. Simmer for 5 minutes.
3. 3 Remove from the heat and whisk in vanilla, lemon juice, and 1/3 cup of the reserved strawberry puree until completely incorporated. Let cool for 10 to 15 minutes.
4. 4 While the cream is cooling, pour the remaining strawberry puree evenly into 4 dessert glasses.
5. 5 Pour the cooled cream mixture into the glasses. Wrap with plastic wrap and pop in the refrigerator until thoroughly chilled, 3 to 4 hours.
6. 6 Meanwhile, prepare topping: Toss diced strawberries and sugar together in a small bowl. Wrap with plastic wrap and chill alongside the strawberry dreams.
7. 7 When ready to serve, remove strawberry dreams and topping from the refrigerator. Stir the topping and spoon strawberries and any accumulated juices on top of each dream.

By John Mitzewich

Ingredients

• ✓ heavy cream
• sour cream
• white sugar
• shortening
• egg yolk
• all-purpose flour
• baking powder
• baking soda
• vanilla extract

Instructions

1. 1 In a small bowl, stir together the heavy cream and sour cream. Cover and refrigerate overnight.
2. 2 Let the sour cream mixture come to room temperature. It should take about 30 minutes. Preheat the oven to 475 degrees F (245 degrees C).
3. 3 In a large bowl, mix the sugar, shortening, and egg yolk together using an electric mixer. Stir the vanilla and baking soda into the sour cream mixture. Stir the sour cream mixture into the bowl with the sugar and shortening until well blended. Combine the flour and baking powder; stir into the batter until fully incorporated.
4. 4 Place the dough on a well-floured surface, as the dough will be sticky. Use ping pong ball sized pieces of dough, and roll out into an 8 or 9 inch rope. Form into a 'lazy eight' or 'infinity sign', and pinch the ends together. Place on ungreased cookie sheets.
5. 5 Bake for 5 minutes in the preheated oven, or until slightly brown. Cool completely before storing in an airtight container. Store at room temperature for up to 5 days, or 1 month in the freezer.

By MBPG

Ingredients

• ✓ heavy cream
• white sugar
• egg yolk
• butter
• egg white
• almond meal
• confectioners sugar
• baking powder

Instructions

1. 1 Whisk white sugar and egg yolks together in a saucepan over low heat, or in a metal bowl set over a pan of simmering water. Stir in heavy cream; cook and stir until mixture is very thick. Off heat, stir in butter until combined. Place a sheet of plastic wrap directly on the surface; refrigerate topping 8 hours to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
3. 3 Whip egg whites together in a glass or metal bowl with an electric mixer until hold firm peaks. Combine almond meal, confectioners' sugar, and baking powder in a separate bowl; fold in ⅓ egg whites with a rubber spatula until combined. Fold in remaining ⅔ egg whites until combined. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until cake top springs back when lightly pressed, about 30 minutes. Cool cake, then remove from the pan, and spread chilled topping onto cake.

By TIGERDYR

Ingredients

• ✓ heavy cream
• egg
• egg yolk
• sugar
• butter
• cardamom
• all-purpose flour
• lard

Instructions

1. 1 In a large bowl, beat egg and yolks together. Stir in the cream, sugar, melted butter and cardamom. Mix in enough of the flour to make a soft but manageable dough. Handle the dough as little as possible or cookies will be tough.
2. 2 Heat oil in deep skillet to 375 degrees F (190 degrees C). On a floured cloth, roll the dough out to 1/8 inch thickness. Cut into 2x2 inch diamond shapes.
3. 3 Fry in hot lard until lightly browned. Drain on paper and dust with confectioners' sugar when cool. The cookies should be uniform in size and thickness and shouldn't be fried too dark or too light.

By Jennifer

Ingredients

• ✓ heavy cream
• butter
• egg
• cottage cheese
• white sugar
• vanilla extract
• nutmeg
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter.
2. 2 Stir beaten eggs, cottage cheese, cream, sugar, vanilla extract, nutmeg, and salt together in a bowl; pour into prepared casserole dish.
3. 3 Bake in preheated oven until set and completely browned on top, about 1 hour. Set aside to cool.

By Darcey Family

Ingredients

• ✓ heavy cream
• butter
• all-purpose flour
• white sugar
• butter
• confectioners' sugar
• egg yolk
• 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.

By Linda T