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1
Combine butter and cream, and mix thoroughly.
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2
Mix in extracts.
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3
Add flour and mix well.
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4
Flour your hands, and divide the dough into, an orange size, balls.
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5
Place balls in a bowl, cover, and chill in the refrigerator for a couple of hours, or overnight.
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6
Take out one ball at a time, and massage, by squishing it in your hands, for 8-10 seconds.
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7
Flatten the ball, place it on a floured work area, and roll out to 1/8 inch thickness.
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8
(Sprinkle the dough lightly with flour as you are rolling it out.
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9
But use flour sparingly as not to make the dough too dense, thus taking away from the flakiness of the cookies).
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10
Keep remaining dough balls in the fridge.
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11
Using a cookie cutter, cut out 1 1/2 inch cookies (I use a circular shape).
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12
Fill a dinner plate with granular sugar.
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13
Transfer the rounds into the sugar.
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14
Coat both sides of rounds with sugar, pressing them lightly with your fingers.
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15
Gather the remaining dough from your work area, form into a ball and follow the above process until all the dough is done.
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16
(I try to work with all the fresh dough balls first, as these make the best cookies.
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17
I keep the remnants of the dough from cut outs, in the fridge, until ready to use again.
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18
At the end, I combine all the dough remnants, form them into a ball and follow the rest of the rolling/cutting out process.
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19
These cookies will get denser with each roll out, as you are adding more flour during rolling.
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20
So use as little additional flour as possible).
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21
Remove and place on an ungreased cookie sheet.
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22
You do not need to spread these far apart, as they do not spread out, but rather puff out upwards.
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23
Prick each cookie, about 4 times, with a fork (it lets the steam out during baking, helping it to puff out).
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24
If you choose to sprinkle these with colored sugar, this is the time to do it.
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25
Place in a preheated oven at 375o for 7-9 minutes, or just until set, but not browned (these remain at a very light color, even after baking).
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26
Remove and cool on cookie racks.
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27
You can use them plain as they are, or make them into sandwich cookies, with the following filling (I love them the best with the chocolate filling).
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28
Filling directions:.
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29
Cream all ingredients well, to spreading consistency.
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30
Add a drop of water, one at a time, if needed.
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31
Keep refrigerated until ready to use.
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32
Spread filling on the bottom side of each cookie, and cover it with another bottom side cookie (sandwich like).
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33
Repeat until all are filled.
