1 c. soft butter
1/3 c. whipping cream
2 c. Gold Medal flour

Measure flour. Mix ingredients thoroughly. Chill 1 hour. Heat oven to 375 degrees. Roll 1/8-inch thick. Cut into 1 1/2-inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on ungreased baking sheet. Prick in 4 places with fork. Bake 7-9 minutes or until slightly puffy. Put 2 cooled cookies together with creamy butter filling (below).

CREAMY BUTTER FILLING:

Blend 1/4 cup soft butter, 3/4 cup sifted confectioners sugar, 1 egg yolk and 1 teaspoon vanilla (can tint sugar red or green). Makes 5 dozen (1 1/2 inch) double cookies.