Ingredients
1 cup butter, softened1/3 cup heavy whipping cream2 cups all-purpose flourSugarFILLING:1/2 cup butter, softened1-1/2 cups confectioners’ sugar2 teaspoons vanilla extractFood coloring
Preparation
In a small bowl, combine the butter, cream and flour. Cover and refrigerate for 2 hours or until dough is easy to handle.
Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). Preheat oven to 375°. On a floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. round cookie cutter. Place cutouts in a shallow dish filled with sugar; turn to coat. Place on ungreased baking sheets. Prick with a fork several times. Bake 7-9 minutes or until set. Cool on wire racks.
For filling, in a small bowl, cream butter and sugar until light and fluffy. Add vanilla. Tint with food coloring. Spread about 1 teaspoon filling over half of the cookies; top with remaining cookies.
