|All purpose flour||2 Cup (32 tbs) (Gold Medal)|
|Butter||1 Cup (16 tbs), softened|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Sugar creamy filling||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Mix flour, butter and whipping cream.
Cover and refrigerate at least 1 hour.
Heat oven to 375°.
Roll about 1/3 of the dough at a time 1/8 inch thick on floured cloth-covered board (keep remaining dough refrigerated until ready to roll).
Cut into 1 1/2-inch rounds.
Transfer rounds with metal spatula to piece of waxed paper that is heavily covered with sugar; turn to coat each round.
Place about 1 inch apart on ungreased cookie sheet.
Prick each round with fork about 4 times.
Bake just until set but not brown, 7 to 9 minutes.
Just before serving put cookies together in pairs with Creamy Filling.