- 1 C butter, room temperature
- 1/3 C whipping cream
- 2 C flour
- your favorite frosting
- Preheat your oven to 375 degrees. In the bowl of your electric mixer fitted with the whisk, beat the butter and cream for about 5 minutes. Slowly add the flour until completely mixed.
- Heavily sugar your work surface and place the dough on it. Roll to 1/8″ thick, being sure that your dough is not sticking to your counter. If it does stick, just add additional sugar to your base. If your rolling pin sticks, lightly flour the top of the dough. Once it is rolled out, sprinkle on additional sugar over the top of your dough.
- Use a cookie cutter about the size of a milk cap and place the cut cookies on a ungreased cookie sheet. Prick the top of each cookie four times to keep them from getting bubbles. Bake for 9-10 minutes, and do not let them brown. Remove from the pan and allow to cool completely. Once they are cool, spread or pipe a dollop of frosting into the center bottom of one cookie and top it with another. Squeeze gently to bring the frosting out to the edges. Cookies last 2 weeks in an airtight container.