COOKIES: In a mixing bowl, beat the softened butter, heavy cream, and flour until combined. Cover and chill at least 2 hours.

Preheat the oven to 375 degrees. Line rimmed baking sheets with parchment paper. Add granulated sugar to a small bowl and set aside.

Roll out 1/3 of the dough at a time to 1/8-inch thick on a lightly floured surface (keep the remaining dough refrigerated until ready to roll). Cut into 1 1/2-inch circles. Gently press both sides of each round in granulated sugar and place on the prepared baking sheets. Prick the rounds with a fork 3-4 times.

Bake for 7-9 minutes or just until set, but not brown; cool completely before filling.

CREAM FILLING: In a medium bowl, cream together the butter, confectioners’ sugar, and vanilla until smooth and fluffy. Divide into two small bowls, tint each bowl with a few drops of food coloring (I used red and green). Place in piping bags or a baggies with the corner snipped off.

To assemble the cookies: Put the cookies together in pairs, pipe one side with cream filling and sandwich together.