1 c. soft butter
1/3 c. whipping cream
2 c. Gold Medal flour
Granulated sugar
Cream 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" thick on floured cloth-covered board. (Keep remaining dough chilled.) Cut into 1 1/2" rounds.

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 four times.

Bake 7 to 9 minutes or just until set, but not brown. Cool. Put cookies together in pairs with Creamy Filling. About 5 dozen cookies.

CREAMY FILLING: Cream 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 consistency.