Swedish Butter Cookies

• FOR THE COOKIES:
• 1 cup Butter
• 2 cups Flour
• 1/3 cups Heavy Whipping Cream
• Sugar, For Rolling Cookies
• _____
• FOR THE FROSTING:
• 1/4 cups Butter
• 3/4 cups Powdered Sugar
• 1 teaspoon Vanilla
• 1 whole Egg Yolk

1. For the cookies:
2. Cream flour and butter, mix in the whipping cream. Cover dough and refrigerate for a couple of hours. Divide dough into fourths and roll 1/8-1/4 inch thick. Cut with a 1.5-inch round cookie cutter.
3. Now this is important: prick each cookie with the tines of a fork many times. This is to keep the dough from rising too much in the oven. You want a flatter cookie because these will be made into cookie sandwiches.
4. Dip each cookie in sugar and place on ungreased cookie sheets. Bake at 375 degrees for 7-9 minutes or until lightly browned.
5. For the frosting:
6. Cream butter and sugar, mix in vanilla and egg yolk. You can tint your frosting with food coloring. Spread a small amount onto a cooled cookie and top with another cookie. Repeat until all cookies are frosted.

butter, flour, cream, sugar, frosting, ubc, powdered sugar, vanilla, egg

Taken from tastykitchen.com/recipes/desserts/swedish-butter-cookies/ (may not work)