These cookies are wonderful, and not just perfect for Christmas, but any time of the year. Just change the color of the food coloring in the filling and they are ready for any occasion. I have also been known to put ice cream between the sandwich cookies in lieu of the filling in the summer months. I then wrap them in plastic wrap or waxed paper, place in a freezer bag, and have a great treat any time we fancy one.
Ingredients:
1 cup butter (no substitutes) softened
1/3 cup whipping cream
2 cups all purpose flour
sugar
Filling:
1/2 cup butter (no substitutes) softened
1-1/2 cups powdered sugar
2 teaspoons real vanilla
food coloring
In a mixing bowl, combine butter, cream and flour; mix well.
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). On a floured surface, roll out dough to 1/8" thickness. Cut with 1-1/2" round cookie cutter. Place cut outs in a shallow dish filled with sugar; turn to coat. Place on ungreased cookie sheet. Prick with a fork several times. Bake at 375 for 7-9 minutes or until set. Cool on wire racks.
For filling:
In a mixing bowl cream the butter, powdered sugar and vanilla. Tint with food coloring of your choice. Spread about 1 teaspoon filling on half of a cookie, top with remaining cookie.
Makes about 36-40 cookies.
