Great little Christmas Cookies - Pastel Creams

Here is the recipe for everyone's favorite Christmas Cookie.  This is a very labor intensive cookie. 

1 cup soft butter
1/3 cup whipping cream (not whipped)
2 cups flour

Mix the butter, cream and flour thoroughly.  Cover and chill. (I make the dough the night before, wrap it in suran wrap and referigerate)   Heat oven to 375 degrees.  Roll out dough 1/3 at a time to 1/8 inch thick on a lightly floured board.

Keep remaining dough refrigerated.  Cut into 1-1.5 inch circles.  Transfer the rounds with a spatula to a piece of waxed paper that is heavily covered with granulated sugar (I use a  large flat bottom bowl).  Turn each round over so both sides are coated with sugar.

Place on an ungreased baking sheet.   Prick the rounds with a fork about 3 times.

Bake 5-7 minutes or just until set but not browned.   cool.  Put cookies together in pairs making sandwiches with creamy filling.  Makes about 5 dozen cookies.

Find two halves that are similar shape as they sometimes loose their shape a little when you take them off the floured board, and while you are dredging them in the sugar. Put the icing in between and make a sandwich cookie.

Creamy filling-
Cream 1/4 cup soft butter, 3/4 cup confectioners sugar and 1 teaspoon vanilla until smooth and fluffy.  Tint with a few drop of food color.  (Add a few drops water if necessary for proper spreading consistency.)