Beat cream, egg, and vanilla in a bowl, then add to butter mixture. Beat on medium speed until well combined.
Reduce speed to low, and add flour mixture, beating until just incorporated. Divide dough into thirds, and flatten each into a disk. Wrap each disk in plastic, and refrigerate overnight (or freeze for up to 1 month; thaw in the refrigerator).
Preheat oven to 350 degrees. Roll out 1 disk between lightly floured parchment to 1/8-inch thickness. Cut out shapes with cookie cutters. Transfer cookies to parchment-lined baking sheets, spacing them 1 inch apart. Roll out and cut scraps once. Bake cookies 10 to 12 minutes. (If making small cookies, start checking after 8 minutes.) Transfer to wire racks, and let cool. Cookies will keep, covered, for up to 2 weeks.
Submitted By: Betsy
Original Source: www.marthastewart.com
This is a very strange, taffy-like dough that is a little labor-intensive to make, but the dough is extremely easy to use. The cookies have a very strong taste that would be excellent with coffee. One batch makes a lot of cookies.