1 c. soft butter
1/3 c. cream
2 c. flour

Mix like pie crust; chill. Preheat oven to 350 degrees; roll out dough 1/8 inch thick on lightly floured surface. Cut with 1 1/2 to 2 inch diameter cutter; roll only a third of dough at a time; transfer rounds to waxed paper covered with granulated sugar; coat both sides. Place on ungreased cookie sheet; prick with fork. Bake 7 to 9 minutes or until they begin to turn a little golden around the edge; cool and put together with filling. Makes about 5 dozen double cookies.

FILLING:

1/4 c. butter
3/4 c. powdered sugar
1 egg-yolk
1 tsp. lemon juice
Few drops of yellow food coloring