Birthday Cookies for Pam Cooper

This is a recipe that was made especially for Pam Cooper's (21st?) birthday.  These cookies have everything that make a cookie addictive for children and adults, alike.  When I baked these, a few cookies had a lightly browned edge.  The ones that I made for Pam where done but not browned.  The reason that I am sharing this information with you is because if you choose to bake these until the edges just start to brown, the cookie will be more crisp and take on a light, nutty flavor.  These need to chill, so you can make the dough ahead of time and then bake when ready to serve.

The dough is very dry.  So you might need to use VERY CLEAN hands to finish combining the ingredients, if you do not have a heavy duty mixer.  The warmth of your hands will soften the butter just enough to allow the flour and sugar to combine.

1 cup of Butter, softened
2 cups of Flour
1/2 cup of Sugar, plus more for coating
1/2 cup of Whipping Cream

Mix all measured ingredients (not the sugar for coating) thoroughly.  Roll one half of dough into a 1 1/2 inch log. Wrap with plastic wrap and repeat with the other half of dough.  Chill.
Preheat oven to 375 degrees.
Slice in 1/8 inch rounds.  Dip one side of cookie in granulated sugar. Transfer of a cookie sheet that is covered with parchment paper.  Do not grease.  Bake 7 to 9 minutes or until set at 375 degrees.  Do not brown (or brown, depending on the result that you want) Place on a wire rack to cool.

Enjoy!

Deloris