Ingredients

Cookie

• 2 cup flour
• 1 cup butter, softened
• 1/3 cup heavy cream
• Sugar

Filling

• 1/4 cup butter
• 3/4 cup powdered sugar
• 1 teaspoon vanilla

Instructions

Mix flour, butter and cream. Cover and refrigerate at least 1 hour. Heat oven to 375(. Roll 1/3 of dough at a time 1/8 inch thick on floured cloth covered board. (keep remaining dough in refrigerator). Cut into 1 1/2 inch rounds. Transfer rounds to piece of wax paper heavily covered with sugar. Turn to coat. Prick each round with fork 4 time. Bake until just set but not brown (7-9 minutes). Cool. Put pairs together with filling.

Comments

Creamy filling

Combine all ingredients and beat until smooth and fluffy. Tint with food coloring if desired. Beat in a few drops of water, it necessary, until spreading consistency.

Comments

We have Matt's third grade teacher at Clinton school in Ann Arbor to thank for this terrific cookie.