|Butter/Margarine||1 Cup (16 tbs)|
|Whipping cream||1⁄3 Cup (5.33 tbs) (35% Butterfat)|
|Gold medal flour||2 Cup (32 tbs)|
|Granulated sugar||4 Tablespoon|
|Creamy butter filling||6 Tablespoon|
Measure flour by dipping method or by sifting.
Mix butter, cream, and flour thoroughly.
Chill 1 hr.
Heat oven to 375° (quick mod.).
Roll dough 1/8" thick on lightly floured board.
Cut into 1 1/2 rounds.
Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides.
Place on ungreased baking sheet.
Prick in 4 places with fork.
Bake 7 to 9 min., or until slightly puffy.
Put two cooled cookies together with Filling.