In a small bowl, combine the butter, cream and flour. 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). Preheat oven to 375 degrees. On a floured surface,
roll out dough to 1/8-in thickness. Cut with a 1-1/2 round
cookie cutter. Place cutouts in a shallow dish filled with sugar;
turn to coat. Place on ungreased baking sheets. Prick with
fork several times. Bake 7-9 minutes or until set. Cool on wire
racks.
For filling, in a small bowl, cream butter and sugar until light
and fluffy. Add vanilla. Separate filling in half. Tint rah half with
a different food coloring. Spread about 1 t. filling over half the
cookies; top with remaining cookies.
Originally Submitted
12/14/2016
0 Out of 5 from
0 reviews
You can add this Christmas sandwich cremes recipe to your own private DesktopCookbook.
