|Butter||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Powdered sugar||2 Cup (32 tbs), sifted|
Cream butter until light and fluffy.
Sift flour, measure, then add it alternately with the cream to the butter, mixing well.
Roll out a third of the dough at a time on a lightly floured board until 1/8 inch thick.
Cut into rounds; lift onto waxed paper that you have heavily covered with granulated sugar, and turn each round with a spatula so both sides are sugar-coated.
Place on an ungreased baking sheet and prick each wafer about 4 times with a fork.
Bake in a moderately hot oven (375°) for 10 to 12 minutes, or until golden brown.