Cream Wafers

Amount Measure Ingredient -- Preparation Method

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2 cups all-purpose flour

1 cup butter or margarine -- softened

1/3 cup whipping (heavy) cream

Sugar

Creamy Filling -- (recipe follows)

CREAMY FILLING

3/4 cup powdered sugar

1/4 cup butter or margarine -- softened

1 teaspoon vanilla

Food color, if desired

Mix flour, butter and whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.

Heat oven to 375º. Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut into 1 1/2-inch rounds. Generously cover large piece of waxed paper with sugar. Transfer rounds to waxed paper, using pancake turner. Turn each round to coat both sides. Place on ungreased cookie sheet. Prick each round with fork about 4 times.

Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely. Prepare Creamy Filling. Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.

CREAMY FILLING:

Mix all ingredients until smooth. Add a few drops water if necessary.