Buttery cookie that melts in your mouth with filling.
- 1 cup soft butter (do not use margarine)
- 1/3 cup whipping cream
- 2 cups Gold Medal flour
- Granulated sugar
- Creamy filling (below)
Mix thoroughly butter, cream and flour. Cover and chill.
Heat oven to 375 degrees.
Roll about 1/3 of dough at a time 1/8 inch thick on floured cloth-covered board. (Keep remaining dough chilled.) Cut into 1 1/2" rounds.
Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar. Place on baking sheet with parchment paper. Prick rounds with fork about four times.
Bake 7 to 9 minutes or just until set, but not brown. Cool. Put cookies together in pairs with Creamy Filling. About 5 dozen cookies.
Cream 1/2 cup soft butter, 3/4 cup confectioner's sugar and 1 teaspoon vanilla until smooth and fluffy. Tint with a few drops of food color. Add a few drops of water if necessary for proper consistency.