6 tbsp. chilled butter
1 c. sifted all-purpose flour
2 1/2 tbsp. light cream

Cut butter into flour until pieces are pea sized. Sprinkle 1 tablespoon cream over part of mixture. Toss gently with fork, push to one side of bowl. Sprinkle next tablespoon over dry mixture, mix lightly. Push to moistened part at side. Repeat until all is moistened. Form ball, divide in half.

On lightly floured surface, roll to less than 1/8 inch thick. Cut into rounds with floured 1 1/2 inch cutter. Dip one side of each cookie in sugar. Place sugar side up 1/2 inch apart on cookie sheet. With fork prick each cookie in 4 parallel rolls. Bake 375 degrees 8 minutes or until gold and puffy. Remove to rack. Cool. Sandwich cooled cookies with the Strawberry Creme. Makes 30.

STRAWBERRY CREAM:

Thoroughly combine: 1 tbsp. softened butter 1/8 tsp. strawberry extract Red food color (to make pale pink) 1 tbsp. light cream (or enough for spreading)