My favorite of Ellie’s three recipes. These cookies are surprising in their flaky, delicate feel and their balanced flavor. The sweetness comes from the frosting, so I don’t recommend nibbling on the dough from these! I also added a bit more vanilla than called for, because I wanted a more vanilla-y frosting.
- 2 C flour
- 1 C butter (2 sticks)
- 1⁄3 C whipping cream
- Sugar, for dusting
- ¾ C powdered sugar
- ¼ C butter
- 1½ t. vanilla
- Water, as needed
- For the dough: mix flour, butter, and cream. Cover and refrigerate for one hour.
- For the filling: while dough is chilling, beat the powdered sugar, butter, and vanilla until fluffy. Add drops of water until frosting reaches a spreadable consistency. Set aside.
- Working with 1⁄3 of the dough at a time, roll it to 1⁄8″ thickness on a floured board. Keep the remaining dough chilled.
- Cut the rolled out dough into 1½” rounds. Coat both sides of the dough with sugar, and place on a silpat or ungreased baking sheet.
- Prick each round with a fork. Bake at 375˚ for 7-9 minutes, just until set but not browned.
- Allow cookies to cool completely. Pair the cookies and fill with frosting.