Cream Wafers

STEP 1

Combine flour, butter and 1/3 cup whipping cream in medium bowl. Beat at low speed, scraping bowl often, until well mixed.

STEP 2

Divide dough into thirds. Wrap each third in plastic food wrap; flatten slightly. Refrigerate 2 hours or until firm.

STEP 3

Heat oven to 375° F.

STEP 4

Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 1 1/2-inch round cookie cutter. Dip both sides of each cookie in granulated sugar. If sugar isn't sticking to cookie, sprinkle on top after placing on cookie sheet. Place, 1 inch apart, onto ungreased cookie sheets; prick all over with fork.

STEP 5

Bake 6-9 minutes or until slightly puffy but not browned. Cool slightly; carefully remove from cookie sheets. Cool completely.

STEP 6

Combine all filling ingredients except whipping cream and food color in bowl. Beat at medium speed, gradually adding enough whipping cream for desired spreading consistency. Tint filling with food color, if desired. Gently spread 1/2 teaspoon filling onto bottom side of one cookie; top with another cookie, bottom-side down. Store covered.