Beat 2 cups butter with a hand mixer or stand mixer for 3-5 minutes until it’s light and fluffy.

Slowly add flour to butter on low speed. Add 2/3 cup heavy cream. Mix until just combined. Cover and refrigerate the dough for at least two hours or overnight.

Preheat oven to 375° F.

Roll out the dough to a 1/8-inch thickness on a lightly floured surface. Cut with a cookie cutter in the shape you prefer.

Add sugar to a shallow bowl or plate. Press the cut-out cookies into the sugar and coat both sides. Place cookies on an ungreased cookie sheet. Prick each cookie four times with a toothpick.

Bake for 7-9 minutes, removing the cookies from the oven just before they start to brown. Remove them from the cookie sheet to cool.

To make the cream filling, cream butter and salt with a hand mixer or stand mixer for 3-5 minutes, until light and fluffy.

On low speed, add the powdered confectioner's sugar, 2 Tbsp of heavy cream, and vanilla. If the cream filling looks too thick, add more heavy cream. Add food coloring, if desired.

Put cream filling in a piping bag. Once cookies are cool, pipe filling on the back/underside of one cookie. Top with another cookie and press to secure.