1 cup butter or margarine
1/3 cup whipping cream (35% butterfat)
2 cups flour
Creamy butter filling-see below
Mix butter, cream, and flour thoroughly. Chill 1 hour ( Again, I always chill overnight)
Heat oven to 375°. Roll dough 1/8" thick on lightly floured board. ( I use a floured pastry cloth and rolling pin cover also). Cut into 1 1/2' inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on ungreased baking sheet.(I use my silpat sheet) Poke with a fork 4 times.(Don't forget this step--your cookies will explode LOL)Bake 7-9 minutes (I think I bake about 6 minutes with my oven). Put two cooled cookies together with filling. Makes about 5 doz cookies (from Betty Crocker Cookie Cookbook)
I use a standard frosting recipe.
1 cube(1/2 cup) margarine
1/2 cup shortening
4 cups powdered sugar
1 tsp vanilla
several tablespoons of hot water
Cream margarine and shortening, add sugar and vanilla. Add enough water (1 tablespoon at a time) until desired consistency. Split up batch and color half red and half green. Fill inside of cookies. I use a decorator bag with tube #22 or #32 and give a big squirt on one cookie and then top with another. This makes for a very pretty inside edge of frosting.
Notes: One batch of frosting will fill a double or triple batch of these cookies. I use a rolling pen cover as well as rolling this dough out on a floured pastry cloth...just as you do with sugar cut out cookies. These are very delicate cookies, much like pie crust, so handle carefully. These are pretty cut as tiny hearts for Valentines Day too. These are my least favorite cookie to make because they are so time consuming, so these are the first cookies I try to bake during the season, just to get it out of the way! Erin (my oldest daughter, would be mighty upset should I skip these cookies)
Erin likes to eat these without any frosting!
Simon Says: Stitch It
15 hours ago