1 c. butter
1/3 c. (35% butterfat) whipping cream
2 c. flour
Granulated sugar
1/4 c. softened butter
3/4 c. sifted powdered sugar
1 egg yolk
1 tsp. vanilla
Red or green food coloring, if desired

Measure flour by sifting. Mix 1 cup butter, cream, and flour thoroughly. Chill 1 hour. Heat oven to 375 degrees.

Roll dough 1/8 inch thick on lightly floured board. Cut into 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with granulated sugar, turning to coat both sides. Place on ungreased baking sheet. Prick in 4 places with fork. Bake 7-9 minutes or until slightly puffy. Put 2 cooled cookies together with filling. Makes about 5 dozen 1 1/2 inch cookies.

CREAMY BUTTER FILLING:

Blend 1/4 cup softened butter, powdered sugar, egg yolk, and vanilla. If desired, tint pink or green.