These little goodies are light and buttery, yet creamy with a delightful middle. You can make the filling any color you like. I had some purple food coloring left over from a Barney decorated birthday cake awhile ago and thought a little purple may look bright and springy!
Ingredients: 2 cups all-purpose flour, 1 cup butter, softened, 1/3 cup whipping cream, 3/4 cup powdered sugar, 1/4 cup butter,softened, 1 teaspoon vanilla, and sugar for sprinkling.
Instructions: Mix flour, butter, and cream together in medium mixing bowl; cover and refrigerate (or make up night before and let refrigerate overnight). Preheat oven to 375 degrees. Roll about 1/3 of the dough at a time 1/8 inch thick on lightly floured surface (keep remaining dough in refrigerator). Using a flour-dipped 1 1/2 inch round cutter, cut out circles, reusing dough scraps until all used. Repeat with remaining dough. Place each cookie in a small bowl of sugar and flip over so each side is coated. Put on ungreased baking sheets about 2 inches apart. Prick each cookie about 4 times with a fork dipped in flour.
Bake about 7-9 minutes, just until set but not brown. Remove from oven and allow to cool for a minute before transferring to cooling racks. As cookies cool, make filling as follows: mix powdered sugar, butter, and vanilla until light and fluffy. If too dry, beat in a few drops of water or milk (cream), until of spreading consistency. Tint with your favorite food coloring. Spread one side of a cookie, top with an unfrosted one, making a sandwich.
Makes about 5 dozen cookies or 2 1/2 dozen sweet sandwiches.