1 c. soft butter
1/3 c. whipping cream
2 c. all-purpose flour
Granulated sugar

CREAMY FILLING:

Cream 1/4 cup soft butter and 1 teaspoon Mexican vanilla until smooth and fluffy. Tint with food color.

Mix thoroughly butter, cream and flour. Cover and chill. Heat oven to 375 degrees. Roll out 1/3 of dough at a time, 1/8 inch thick. Cut into 1 1/2 inch circles. Coat both sides of rounds with granulated sugar.

Place on ungreased baking sheet. Prick rounds with fork about 4 times. Bake 7- 9 minutes or to just set, but not brown; cool. Put cookies together in pairs with creamy filling.