Method

Mix thoroughly butter, cream and flour. Cover and chill.

Heat oven to 375. Roll about 1/3 of dough at a time 1/8 inch thick on floured cloth-covered board (keep remaining dough refrigerated until ready to roll). Cut into 11/2-inch circles.

Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick rounds with fork about 4 times.

Bake 7 to 9 minutes or just until set but not brown; cool. Put cookies together in pairs with creamy filling.

ABOUT 5 DOZEN COOKIES. 3 ½ dozen if the cookies larger

NOTE: 60 FOUNTAINS ROAD OVEN = Halfway between 100 and 150 C.

Non-stick goes on bottom rack and other on top for 7 minutes.

Creamy Filling

Cream ¼ cup soft butter or margarine, ¾ cup confectioners’ sugar and 1 teaspoon vanilla until smooth and fluffy. Tint with few drops food color. (Add few drops water if necessary for proper spreading consistency.)

Mix in plastic, add coloring in glass bowl