Delicious and buttery delicate cookies filled with a fluffy cream. The resulting cookie melts in your mouth!
Mix flour, butter, and cream. Cover and refrigerate at least one hour.
While the dough chills, make the cream filling. Beat 1/4 cup butter, 3/4 cup powdered sugar, and one teaspoon vanilla until smooth and fluffy.
Tint with food coloring if desired. I typically will split the filling into two or three smaller batches to tint two of them, and leave one white (in this case - we did blue and purple since those are the nursery colors for the new arrival.
Roll 1/3 of the dough at a time to 1/8 inch thick on a floured cloth covered board (keep the remaining dough refrigerated until you are ready to roll).
Cut into 1 1/2 inch rounds.
Transfer the rounds with a metal spatula to a piece of waxed paper that is heavily covered with sugar, and thoroughly coat each side.
Place one inch apart pm an ungreased cookie sheet. Prick each round with a fork about four times. Bake just until set but not brown - about 7-9 minutes.
When the rounds are cooled, ice carefully (there is a lot of butter in these wafers and they will break easily) and sandwich between two rounds.