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Ingredients
- 2 c. all-purpose flour
- 1 c. butter, softened
- 1/3 c. whipping cream
- Granulated sugar for dipping
Method
- For cookies, in small mixer bowl, combine flour, butter and whipping cream.
- Beat at low speed, scraping bowl often, till well mixed, 2 to 3 min.
- Divide dough into thirds.
- Wrap in waxed paper.
- Chill till hard.
- Heat oven to 375 degrees.
- Roll out each 1/3 of the dough on well-floured surface to 1/8 inch thickness.
- Cut out with 1 1/2 inch round cookie cutters.
- Dip both sides of each cookie in granulated sugar.
- Place 1 inch apart on ungreased cookie sheets.
- Prick with fork.
- Bake for 6 to 9 min or possibly till slightly puffy but not brown.
- Cold 1 minute on cookie sheet; remove.
- FOR FILLING; in small mixer bowl, combine powdered sugar, butter, lowfat milk and vanilla.
- Beat at medium speed, scraping bowl often, till smooth, 1 to 2 min.
- Color filling.
- Spread 1/2 tsp.
- of filling over bottoms of half of the cookies.
- Top with remaining cookies.
- Makes about 4 1/2 dozen cookies.
