1 c. butter
1/3 c. whipping cream, 35 percent butterfat
2 c. all purpose flour
Granulated sugar, wax paper

CREAMY BUTTER FILLING:

1/4 c. soft butter
3/4 c. sifted confectioners sugar
1 tsp. vanilla
Food coloring, if desired

Measure flour by dipping method or by sifting. Mix 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 wax paper heavily sprinkled with granulated sugar, turning to coat both sides. Place on ungreased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes or until lightly fluffy. Put two cooled cookies together with blended filling. Makes about 5 dozen 1 1/2 inch cookies.