Creamy Filling

Creamy Filling

Ingredients:
3/4 cup powdered sugar
1/4 cup butter or margarine -- softened
1 teaspoon vanilla

Directions:
Food color, if desired
Mix flour, butter and whipping cream with spoon. Cover and refrigerate
about 1 hour or until firm.
Heat oven to 375º. 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 1 1/2-inch rounds. Generously cover large piece of waxed
paper with sugar. Transfer rounds to waxed paper, using pancake turner.
Turn each round to coat both sides. Place on ungreased cookie sheet. Prick
each round with fork about 4 times.
Bake 7 to 9 minutes or just until set but not brown. Remove from cookie
sheet to wire rack. Cool completely. Prepare Creamy Filling. Spread about
1/2 teaspoon filling between bottoms of pairs of cookies.
CREAMY FILLING:
Mix all ingredients until smooth. Add a few drops water if necessary.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the