COOKIES
2 c. flour
1 c. sweet butter, softened
1/2 c. whipping cream
Sugar

FILLING:

3/4 c. powdered sugar
1/4 c. sweet cream butter, softened
1 egg yolk
1 tsp. vanilla or almond extract
Food coloring (opt.)

In small mixer bowl, combine all ingredients except sugar. Beat at low speed, scraping bowl often, until well mixed. Divide dough into thirds. Wrap in waxed paper, refrigerate until firm. (2 hours or overnight.) Roll out each 1/3 dough on well floured surface to 1/8" thick. Cut with 1 1/2" cookie round cutters. Dip both sides of each cookie in sugar. Place 1" apart on ungreased cookie sheet; prick with a fork. Bake at 375 degrees for 6 to 9 minutes or until slightly puffy but not brown. Cool slightly; remove from cookie sheets.

In a small mixer bowl, combine all filling ingredients; beat at medium speed until smooth. If desired, color filling. Put cookies in pairs with scant 1/2 teaspoon of filling for each sandwich. Yield: 4 1/2 dozen.