Beat the butter and sugar until smooth. Add the dry ingredients. Stir in the eggs and crème fraiche to make a smooth mixture. Put the paste in a piping back and pipe mounds the size of five krona pieces (en femkrona) on parchment-lined baking sheets. If you don’t have a piping bag, you can spoon out the mixture into small mounds. Bake in the centre of the oven at 175°C for about 8 minutes. Make sure the cookies do not burn at the edges. Leave to cool on a wire rack.
Mix together the ingredients for the filling. Spread half of the filling on the cookies. Place the remaining cookies on top of the filling. Should be served freshly made.
The recipe was made by