Buttery Jewels

from Jo

1 c soft butter

1/3 c whipping cream

2 c flour

granulated sugar

creamy filling (below)

Mix butter, cream and flour thoroughly. Cover and chill.

Heat oven to 375 degrees. Roll about 1/3 of dough at a time, 1/8 inch thick (keep remaining dough refrigerated until ready to roll.) Cut into 1 1/2 inch rounds. (Jo used a medicine cap.)

Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar. Place on ungreased baking sheet. Prick rounds with fork about four times.

Bake 7 - 9 minutes or just until set but not brown. Cool. Put cookies together in pairs with creamy filling. About 5 dozen cookies.

Creamy Filling

Cream:

1/4 c soft butter

3/4 c confectioners' sugar

1 tsp vanilla

until smooth and fluffy. Tint with a few drops food color. Add few drops water if necessary for proper spreading consistency.