These very light and flaky cream cookies are always requested for showers and weddings. Frost them with cream cheese icing when cool. Dough can be made days ahead.
Ingredients
- butter: 1 cup (softened)
- all-purpose flour: 2 cups
- heavy cream: 0.33333 cup
- white sugar: 0.5 cup (or as needed)
Metric Conversion
Stages of cooking
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In a bowl, mash butter and flour together until smooth and creamy. Beat in cream, 1 to 2 tablespoons at a time, until thoroughly combined.
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Scrape dough onto a large sheet of plastic wrap, wrap tightly, and chill at least 1 hour to overnight.
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Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
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Roll dough out 1/4-inch thick on a floured work surface and cut into 2-inch circles with a cutter. Place sugar into a shallow bowl, and dip each cookie into sugar on both sides. Place cookies onto the prepared baking sheets.
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Bake cookies in the preheated oven until the edges turn light golden brown, 10 to 12 minutes. Allow to cool for about 5 minutes on sheets before removing to cool completely on racks.
