I make at least 6 kinds of cookies each holiday season that I give as gifts to friends, family and my kids' teachers and bus drivers. This is by far the most time cosuming one to make but it is often the one that most people rave about.
It's an old Betty Crocker recipe. I use butter (not margarine), make extra filling and I change the method to speed things up a bit but here is the original, not-to-be missed recipe.
2 cups all-purpose flour
1 cup butter or margarine, softened
1/3 cup whipping (heavy) cream
3/4 cup powdered sugar
1/4 cup butter or margarine, softened
1 teaspoon vanilla, lemon extract or peppermint extract
Food color, if desired
1. Mix flour, 1 cup butter and the whipping cream. Cover and refrigerate about 1 hour or until firm.
2. Heat oven to 375ºF. Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut into desired shapes with 1 1/2-inch cookie cutters. Generously cover large piece
of waxed paper with granulated sugar. Transfer cutouts to waxed paper, using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times.
3. Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
4. Meanwhile, mix all Creamy Filling ingredients until smooth. Add a few drops water if necessary. Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.