1 c. soft butter
1/3 c. whipping cream
2 c. Gold Medal flour
Granulated sugar

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 inch thick on a floured cloth-covered board. Keep remaining dough chilled. Cut into 1 1/2 inch 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 4 times. Bake 7 to 9 minutes or just until set but not brown. Cool. Put cookies together in pairs with creamy filling. Makes about 5 dozen cookies.

CREAMY FILLING:

1/4 c. soft butter
3/4 c. confectioners sugar
1 tsp. vanilla
Tint with few drops of food coloring

Cream butter with confectioners sugar and vanilla until smooth and fluffy. Tint with a few drops of food coloring. Add a few drops of water if necessary for proper consistency.