Pastel Sandwich Cremes

(Diana Horton); originally called Christmas Sandwich Cremes

This recipe would be excellent for Easter or a baby shower.  You could even cut the dough into Valentine hearts and fill with red frosting.  Be sure and roll dough 1/8-inch thick so it cooks through the center.  The dough is flaky and will not run on cookie sheet so you can place cookies close together.  Cookies are also good 1/4-inch thick, but you must make sure they are cooked all the way through the center.

1 cup butter, softened (no substitutes)
1/3 cup heavy whipping cream
2 cups sifted all-purpose white flour
white granulated sugar for rolling cookies in before baking

Filling:
1/2 cup butter, softened (no substitutes)
1 1/2 cups confectioners' sugar
2 teaspoons vanilla extract
food coloring (1 color or divide filling into thirds and make pink, green, and yellow)

In a large mixing bowl, combine butter, cream, and flour.  Refrigerate for 2 hours or until dough is easy to handle.  Roll out dough on a lightly floured surface and cut into shapes 1/8-inch thickness with a 1 1/2-inch cookie cutter.  Prick the top of each cookie with a fork four times clear through. Dip unbaked cookies in sugar, shaking off excess.  Place on ungreased cookie sheet and bake in 350 degree oven for 7 to 9 minutes or until cooked through in center.  Cool on wire racks.  Make filling by creaming butter, confectioners' sugar, and vanilla extract.  Add few drops of food coloring.  Spread 1 teaspoon over half of the cookies, top with remaining cookies.  Yield:  4 dozen