| 1 | Preheat oven to 375°F. |
| 2 | Line cookie sheets with parchment paper or leave ungreased. |
| 3 | Place flour in large bowl. |
| 4 | Using electric mixer, blend ?butter into flour until it forms pea-size pieces. |
| 5 | Drizzle cream over the butter mixture; toss by hand just until mixed (mixture will look curdled). |
| 6 | Turn dough out onto lightly floured surface; press together to form ball. |
| 7 | (if dough is too soft to handle, cover and refrigerate until firm). |
| 8 | Roll out dough, 1/3 at a time, to 1/8" thickness on lightly floured surface. |
| 9 | Cut out with 1 ? round cutter. |
| 10 | Dip top of each dough circle in granulated sugar. |
| 11 | Place sugared side up, 2" apart, on prepared cookie sheets. |
| 12 | Pierce each cookie with fork. |
| 13 | Bake 9-11 minutes or just until edges are very lightly browned. |
| 14 | Remove to wire racks to cool. |
| 15 | Prepare fudge filling. |
| 16 | Spread filling on bottoms of half the cookies. |
| 17 | Top with remaining cookies, bottom sides down, forming sandwiches. |
| 18 | Makes about 10 dozen sandwich cookies. |
| 19 | Fudge filling: melt ?cup butter and chocolate in small bowl over hot water. |
| 20 | Stir until smooth. |
| 21 | Blend in powdered sugar and vanilla. |
| 22 | Stir in coffee until filling is spreadable, but not too soft. |
