- 2 cups Gold Medal™ all-purpose flour
- 1 cup butter, softened
- 1/3 cup whipping (heavy) cream
- Granulated sugar
- Creamy Filling
- 3/4 cup powdered sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla, lemon extract or peppermint extract (I use vanilla)
- Food color, if desired
In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.
Heat oven to 375ºF. Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut into desired shapes with 1 1/2-inch cookie cutters. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper, using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times.
Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
Meanwhile, mix all Creamy Filling ingredients until smooth. Add a few drops water if necessary. Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.