Ingredients:
- 1 cup unsalted butter softened
- 1/3 cup heavy cream
- 2 cups flour
- 1/2 cup granulated sugar for dusting
Ingredients for Filling:
- 1/2 cup unsalted butter softened
- 1/4 tsp. kosher salt
- 1 1/2 cup confectioner’s sugar
- 2 tsp. vanilla
- 2-4 Tbsp. heavy cream
- Red and green food coloring optional
Directions:
- In a medium bowl, beat butter 3 to 5 minutes until light and fluffy.
- With the mixer on low, slowly add the flour and then the cream. Mix until just combined. Cover and refrigerate the dough for at least two hours or overnight.
- Preheat oven to 375 F. On a lightly floured surface, roll out the dough to a 1/8-inch thickness.
- Cut out cookies with a pill bottle or small circle cutter.
- Add the sugar to a separate small bowl. Press the wafers into the sugar. Then, place on an ungreased cookie sheet. Prick with a toothpick or fork.
- Bake 6-8 minutes, removing the cookies from the oven just before they start to brown. Remove them from the cookie sheet to cool.
- For the filling: Cream the butter and salt until light and fluffy, 4 minutes. With the mixer on low, add the powdered sugar, 2 tablespoons of heavy cream and vanilla. Then add the food coloring. If the filling seems too thick, add more heavy cream until desired consistency is achieved.
- To easily frost the cookies, put the filling in a piping bag. Once the cookies are cool, pipe the filling on the back of one cookie. Top with another cookie and press to secure.
