1 c. butter
1/3 c. whipping cream (35% butterfat)
2 c. flour
Granulated sugar
Creamy butter filling

Mix butter, cream, and flour thoroughly. Cover and chill 1 hour. Heat oven to 375 degrees. Roll dough 1/8 inch thick on lightly floured board. Keep remaining dough chilled. Cut into 1 1/2 inch rounds. Transfer to wax paper heavily coated with granulated sugar, turning to coat both sides. Place on ungreased cookie sheet. Prick in 4 places with fork. Bake 7 to 10 minutes or until slightly puffy. Put 2 cooled cookies together with filling. Makes 5 dozen cookies.

CREAMY BUTTER FILLING:

Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg yolk, and 1 teaspoon vanilla. Tint to desired color.