2 eggs
1 c. sugar
1 c. whipping cream (35% butterfat)
3 3/4 c. flour
3 tsp. baking powder
1 tsp. salt

Beat eggs until light. Add sugar gradually; blend in cream. Mix flour, baking powder and salt. Chill 1 hour. Roll dough out to 1/4 - 3/8 inch thick. Cut in 2 inch squares. With knife make 2 1/2 inch indentation on each side of square. Place on greased cookie sheet and bake 10-13 minutes at 375 degrees. Cool. Frost with pastel colored icing. Makes about 4 dozen.

EASY CREAMY ICING:

1 c. confectioners' sugar
1/4 tsp. salt
1/2 tsp. vanilla
1 1/2 tbsp. cream or 1 tbsp. water

Blend all ingredients; add cream to make easy to spread. Icing for 3-5 dozen cookies.