Cream Sandwich Cookies

For the cookies:
In a large bowl mix together butter, cream and flour. Place a flattened baseball-sized portion of dough between two pieces of waxed paper and roll out to 1/8″ thick. Repeat with the remainder of the dough using the same method. Put the dough (waxed paper and all) onto a tray and chill it for 30 minutes or more.

Remove one sheet of dough from the refrigerator and pull off one side of the waxed paper. Sprinkle with sugar. Replace the sheet of waxed paper and press down a bit to help keep sugar in place, then flip it over.

Preheat oven to 350 F.

Remove the other piece of waxed paper and sprinkle that side with sugar. Cut into approximately 1 1/2-inch squares or rounds (I like to use a pizza cutter to make squares).

Place the cookies 2″ apart on ungreased baking sheets. Prick each cookie three times with a fork. Bake at 350 F for 7 minutes, until puffy but not browned. Remove baking sheets from the oven and put the cookies onto a cooling rack to cool. Repeat with the remaining dough.

To prepare the creamy frosting:

In a medium sized bowl blend together the butter, powdered sugar, egg yolks and vanilla or almond extract. Beat until smooth. Add some food coloring if desired.

Put cookies together in pairs with some of the creamy frosting in the middle to make sandwich cookies.