These little darlings would be perfect served at a shower, an afternoon ladies’ tea or at a cookie exchange at Christmas. Instead they got donated to an martial arts training class, and wolfed down by hungry athletes after they burned off hundreds of calories. The report I got was that they were well received!
The dough for these doesn’t include sugar, but you press sugar into the cut out shapes and then fill them with buttercream. Sublime.
2 cups flour
1 cup butter, softened
1/3 cup heavy cream
Granulated sugar (I used a coarser sugar)
Buttercream filling ingredients:
¾ cup sifted powdered sugar
¼ cup butter, softened
1 teaspoon vanilla, lemon extract or peppermint extract
Food color, if desired
In medium bowl, mix flour, 1 cup butter and the whipping cream with mixer. Divide dough into three pieces and flatten slightly. Wrap each piece in plastic wrap and refrigerate about 1 hour or until firm.
Heat oven to 375 degrees F. 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 desired shapes with 1 ½-inch cookie cutters. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper, using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times.
Bake 7 to 9 minutes or just until set and golden. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
Meanwhile, mix all filling ingredients until smooth. Add a few drops water if necessary. Spread about ½ teaspoon filling between bottoms of pairs of cookies.