1 cup butter, softened
1/3 cup heavy whipping cream
2 cups sifted all-purpose flour
1/3 cup granulated sugar for decoration
1/3 cup butter, softened
1 cup sifted confectioners' sugar
1/2 teaspoon almond extract

In a medium bowl combine the 1 cup butter, cream and sifted flour. Mix well and chill.
Preheat oven to 375, two baking sheets with parchment paper and spray with non stick cooking spray. On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer to prepared baking sheets covered with confectioner’s sugar. Flip so that both sides are coated with sugar. Prick each round with a fork about 4 times. Repeat with remaining dough. Bake in preheated oven for 7 to 9 minutes. Let cookies cool Meanwhile make filling To Make Filling: Blend the remaining 1/3 cup of butter, the confectioners' sugar and almond extract together. To assemble place half of cookies on flat surface, spread evenly with filing and top with remaining cookies, press gently. Makes two dozen cookies.

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