Cookie:
1. Preheat oven to 375ºF.
2. Cream thoroughly the butter, cream and flour.
3.
Cover and chill for at least 1 hour.
4. Use 1/3 of the dough at a time.
5. Roll to 1/8" thickness on a floured
cloth-covered board.
6. (Keep the rest of the dough refrigerated until ready to roll.)
7. Cut into 1 1/2
inch circles.
8. Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar.
9.
Turn each round so that both sides are coated with sugar.
10. Place on ungreased cookie sheet.
11. Prick
with fork four times; leaving 16 tiny holes in a square!
12. Bake 7 to 9 minutes or just until set but not brown.
13.
Cool.
14. Put cookies together in pairs with the filling recipe provided.
Be careful...they crumble easily!!
Filling:
1. Cream together the ingredients, excluding the coloring, until smooth and fluffy.
2. Tint
with a few drops of food coloring.
3. Add a few drops of water if necessary for proper spreading consistency.
These are a very fragile, melt in the mouth cookie!!!
Yields: About 5 dozen cookies.
