1 c. soft butter
1/3 c. cream (35% butterfat)
2 c. sifted flour

Mix well butter, cream and flour. Chill 1 hour. Heat oven to 375 degrees. Roll out dough 1/8" thick on floured board. Cut with 1 1/2" cutter. Roll only 1/3 of dough at a time. Keep rest in refrigerator. Transfer rounds to waxed paper heavily covered with granulated sugar. Turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick with fork about 4 times. Bake 7 to 9 minutes. Cook and put 2 cookies together with filling. Makes 6 dozen double cookies.

FILLING:

1/4 c. soft butter
3/4 c. sifted confectioners' sugar
1 egg yolk
1 tsp. vanilla

Blend ingredients together. Tint pink or green.