1 c. butter, softened
2 c. flour
1/3 c. cream (35% butterfat)
granulated sugar

Mix well butter, cream, flour. Chill.

Heat oven to 375°F. Roll out dough 1/8-inch thick on floured board. Cut with 1-1/2" cutter. Roll only 1/3 of dough at a time; keep rest refrigerated.

Transfer round to waxed paper heavily covered with granulated sugar. Turn each round so that both sides are coated with sugar. Place on ungreased cookie sheet. Prick with fork about four times.

Bake 7 to 9 minutes.

Cool and put two cookies together with filling (below).

Filling:

1/4 c. butter, softened
3/4 c. confectioners' sugar, sifted
1 egg yolk
1 tsp. vanilla extract
pink and green food coloring

Blend butter, confectioners' sugar, egg yolk and vanilla. Tint pink and green.

Yield: 5 dozen double cookies.

Submitted by: Paul Woakes