For a firm, manageable pastry use butter, not margarine.
INGREDIENTS (for 1 servings):
- 6 tablespoons butter
- 1 cup all-purpose flour
- 3 1/2 tablespoons light cream
- 1 cup sifted confectioners' sugar
- 1 tablespoon butter, softened
- 1/2 teaspoon vanilla extract
- 1 drop food coloring
- 1 tablespoon light cream
- 1/3 cup granulated sugar for decoration
Preheat oven to 375 degrees F.
Cut the 6 tablespoons of cold butter into the flour until it resembles coarse crumbs.
Sprinkle 1 tablespoon of cream over the mixture and toss gently with a fork. Repeat with the remaining cream until all is moistened. Form into a ball.
Roll the dough to slightly less than 1/8 inch thick. Cut into rounds with a 1 1/2-inch cookie cutter. Sprinkle one side of each round with sugar and place on an ungreased cookie sheet, sugar side up.
Prick each round in four parallel rows with a fork.
Bake for 8-10 minutes or until the edges just begin to brown. Remove to a rack and cool completely.
Make filling as follows. Stir together the powdered sugar, 1 tablespoon softened butter, vanilla, food coloring, and enough of the 1 tablespoon cream to make it spreadable.
Spread 1/2 teaspoon of the filling on the flat side of half of the cookies. Top with the remaining cookies, flat side down.