2 sticks soft butter
1/3 c. whipping cream
2 c. flour

Mix into a ball and chill overnight. Roll out 1/8 inch thick on a lightly floured board. Cut with a whiskey glass for small circles of dough. Put sugar on wax paper and sugar both sides of cookies. Place on an ungreased cookie sheet. Prick with fork 3 or 4 times. Place on paper bag to cool.

ICING:

1/4 c. butter
3/4 c. powdered sugar
1 tsp. vanilla

Tint with food coloring.