Let your electric mixer do the work!  Beat together the butter and flour (carefully) and then on a low speed, slowly pour in the cream and mix until it comes together in a smooth dough.  Separate it into 2 flattened discs – like pie crust – wrap it well and chill for a good hour before rolling out.  If it’s a cold day it may not need to be chilled for as long.

Preheat the oven to 375, lightly flour your rolling surface, and pour the sugar into a small plate.  Roll one of the discs out to about 1/8 inch thick and cut out cookies into 1.5 inch rounds.  Carefully dredge the cookies into the sugar and press each one lightly to get sugar to stick to both sides, then place them on a parchment lined baking sheet.  You have to work quickly because as soon as the dough warms up, it’s too difficult to handle.  Once you have a full pan, prick each cookie 4 times with a fork and bake for 9 minutes – they will be crisp, but probably not brown.  Remove the cookies immediately to a rack to cool and continue to roll and cut cookies until you’re out of dough – I had to allow time for the dough to cool down again in between.

For the filling – beat together the butter and icing sugar then add in the yolk, vanilla and food coloring and mix well.  Spread about a 1/2 teaspoon in between 2 cooled cookies and try to resist them!  We also discovered that Chocolate Sour Cream Frosting is amazing in these!