• Preheat oven to 375. Place flour in a medium bowl, and using a pastry blender, cut in butter until pieces are about the size of a pea. Sprinkle 1 tablespoons of the half and half over part of the mixture. Gently toss with a fork and then push to the side of the bowl. Repeat until all of the dough is moistened and form into a ball.
• On a lightly floured surface roll dough until slightly less than 1/8 inch thick. Using a 1 3/4 fluted round cookie cutter, cut out dough. Place cutouts 1 inch apart on either an uncreased cookie sheet or parchment, or wax paper.
• Bake in oven for 8-10 minutes or just until edges start to brown, transfer to wire rack and let cool.
• Spread about 1 teaspoon of frosting on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. Before serving, sprinkle with powdered sugar.

To make powdered sugar frosting

• In a small bowl stir together 1 cup powdered sugar, 1 tablespoons softened butter and 1/2 teaspoon vanilla. Stir in about 1 tablespoon half and half or light cream, 1 teaspoon at a time, to achieve a frosting of spreading consistency. Tint with paste food coloring.