Mix thoroughly butter, cream and flour.
Cover and chill.
Heat oven to 375°.
Roll about 1/3 of 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 circles.
Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar.
Place on ungreased baking sheet.
Prick rounds with fork about 4 times.
Bake 7 to 9 minutes or just until set but not brown; cool.
Put cookies together in pairs with Creamy Filling.