Christmas Creme Wafer Cookies

Place flour, butter and heavy whipping cream in your bowl.

Mix for a few minutes to make a dough.

This is how your dough will look.

Wrap your dough in a log like shape in cling wrap. Refrigerate the dough for 1 – 2 hours or over night.

Take your dough out and let it rest for a little while, until its pliable and you can roll it out.

Roll dough out pretty thin, I say the thinner the better! Use a smaller sized pill bottle to cut out your cookies.

After cutting out the cookies put extra sugar on a saucer and dip each little cookie in to the sugar, both sides.

Place on un-greased cookie sheet, very close together. These do not rise its okay if the are almost touching.

Once you have your cookie sheet filled go over each cookie and prick 4 times with a fork, like in the picture. This keeps the cookies from bubbling up and being air filled.

Bake the cookies for approximately 5 – 8 minutes in a 400 degree oven. You do not want them to be to brown, that is almost burned, but still good.

Carefully remove the cookies from the pan, they can slightly stick sometimes, but not to bad usually, just depends on the pans. Let them cool and make your icing.

Put ingredients for icing in to a bowl and mix until the icing is a nice consistency and put it in to a zip lock bag or a piping bag. You can pipe a little bit of icing around the cookie and put another one on it.

You can take the cookies and roll the edges in colored sugar for holidays.

Just another picture.