Creme-Filled Cookies

• 6 Tbsp. chilled butter
• 1 c. sifted flour
• 2 1/2 Tbsp. light cream

1. With pastry blender or fork, cut butter into flour until pieces are the size of small peas.
2. Sprinkle 1 tablespoon cream over part of mixture; toss gently with fork.
3. Push to one side of bowl. Sprinkle next tablespoon of cream over dry part; mix lightly.
4. Push to moistened part at side.
5. Repeat until all is moistened.
6. Form into ball; divide in half.
7. On lightly floured surface, roll to slightly less than 1/8 inch.
8. Cut in rounds with floured 1 1/2-inch cutter.
9. Dip one side of cookie in sugar.
10. Place sugar side up, 1/2 inch apart, on ungreased baking sheet.
11. With fork, prick each cookie in 4 parallel rows.
12. Bake at 375u0b0 for about 8 minutes, or until golden and puffy.
13. Remove at once from rack.
14. Sandwich cooled cookies with frosting tinted for holiday.

butter, flour, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900126 (may not work)