Happy New Year!These are a family traditional cookie that we make around the holidays. They are light flaky cookies with delicious creamy filling. As I made these last week I wondered why we don't make them year round. We really should!
They are so delicate... and yummy.
Okay enough tasting, here's the recpie.
1 C. butter softened
1/3 C. heavy cream
2 C. flour
1/4 C. butter softened
3/4 C. powdered sugar
1 tsp. pure vanilla extract
1 egg yolk (weird, I know, but trust me on this)
food coloring of choice (we always divide the frosting and do 1/2 green and 1/2 red, which turns out to be pink but that's just how it's always been so we don't mess with it.)
- Mix the butter, cream, and flour. (The dough is NOT sweet as you can see so don't taste it unless you like eating pie dough.)
- Chill dough for at least 1 hour in the refrigerator.
- Roll out dough out thin and cut with a small round cookie cutter.
- Dip rounds in sugar to coat.
- Place on ungreased cookie sheet and prick each cookie four times with a fork.
- Bake 7-9 minutes. Do not over bake.
- Whip all filling ingredients and make little sandwiched using filling and two cookies.