Creme-Filled Cookies

1. 1

   With pastry blender or fork, cut butter into flour until pieces are the size of small peas.

2. 2

   Sprinkle 1 tablespoon cream over part of mixture; toss gently with fork.

3. 3

   Push to one side of bowl. Sprinkle next tablespoon of cream over dry part; mix lightly.

4. 4

   Push to moistened part at side.

5. 5

   Repeat until all is moistened.

6. 6

   Form into ball; divide in half.

7. 7

   On lightly floured surface, roll to slightly less than 1/8 inch.

8. 8

   Cut in rounds with floured 1 1/2-inch cutter.

9. 9

   Dip one side of cookie in sugar.

10. 10

    Place sugar side up, 1/2 inch apart, on ungreased baking sheet.

11. 11

    With fork, prick each cookie in 4 parallel rows.

12. 12

    Bake at 375u00b0 for about 8 minutes, or until golden and puffy.

13. 13

    Remove at once from rack.

14. 14

    Sandwich cooled cookies with frosting tinted for holiday.

* Per serving · 4 servings · Values may vary.

No additional tips available.