1 c. soft butter
1/3 c. whipping cream
2 c. flour
Granulated sugar
Creamy Filling (below)

Mix thoroughly butter, cream, and flour. Cover and chill. Heat oven to 375 degrees.

Roll about 1/3 of dough at a time 1/8 inch thick on floured cloth-covered board (keep remaining dough refrigerated until ready to roll). Cut into 1 1/2 inch circles.

Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick rounds with fork about 4 times. Bake 7 to 9 minutes or just until set but not brown; cool. Put cookies together in pairs with Creamy Filling.

CREAMY FILLING:

Combine 1/4 cup soft butter, 3/4 cup confectioners' sugar and 1 teaspoon vanilla until smooth and fluffy. Tint with few drops food color. Add few drops water if necessary for proper spreading consistency.