I got this recipe from my mom, who makes these cookies as wafer sandwich cookies,
with buttercream between cookie layers.
The first time I made them,
my guy & I couldn't resist trying a cookie, prior to filling them.
They are melt in-your-mouth, yummy, not-too-sweet,
perfect with your morning coffee cookie.
So, we never fill them.
We eat them sans buttercream, as the perfect morning cookie.
1 cup of flour
1 cup of softened butter
Whip these together until smooth.
Now beat in 1/3 cup of whipping cream.
It will be very sloppy.
Pat your slop out onto a piece of plastic wrap.
Press flat & refrigerate until firm.
(Maybe a few hours will do. I usually do overnight.)
Heat oven to 375 degrees. Line cookie sheets with parchment paper.
Roll flat on lightly floured board. You don't want the dough totally coated in flour.
You want the future sugar coating to adhere.
Cut with a cookie cutter.
Dip each cookie into a bowl of white sugar or cinnamon-sugar, coat both sides well.
Bake on lined cookie sheets for 7-9 minutes, until lightly golden.
These are really delicate. Transfer with care to cooling rack.
Don't eat the whole batch yourself in one sitting.