Ingredients Jump to Instructions ↓

  1. 2 c All-purpose flour*

  2. 1 c Margarine or butter, softene

  3. 1/3c Whipping (heavy) cream Granulated sugar Creamy filling

  4. 1/4c Margarine or butter, softene

  5. 3/4c Powdered sugar

  6. 1 ts Vanilla Few drops food color

Instructions Jump to Ingredients ↑

  1. + Directions : *self-rising flour can be used In this recipe. Mix flour, margarine and whipping cream. Cover and refrigerate at least 1 hour. Heat oven to 375 degrees. Roll about one-third of the dough at a time 1/8 inch thick on floured cloth-covered board (keep remaining dough refrigerated until ready to roll). Cut into 1-1/2-inch circles. Transfer circles with spatula to waxed paper that is heavily covered with sugar. Turn each circle so that both sides are coated with sugar. Place on ungreased cookie sheet. Prick each circle with fork about 4 times. Bake 7 to 9 minutes or just until set but not brown; cool. Just before serving, make cookie sandwiches each with about 1/2 teaspoon Creamy Filling. ABOUT 5 DOZEN COOKIES; 60 CALORIES PER COOKIE. CREAMY FILLINGBeat margarine, powdered sugar and vanilla until smooth and fluffy. Tint with food color. Stir in few drops water, if necessary, until of spreading consistency.


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