Prep time: 20 minutes
Cook time: 15 minutes
2 cups flour
1 tablespoon + 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup cold Crystal Butter, cut into pieces
1 1/4 cups Crystal Whipping Cream
Preheat oven to 425Â°F and line 2 baking sheets with parchment paper. Stir together dry ingredients in a large bowl. Add butter and cut in with a pastry blender or fork until itâ€™s the size of peas. Stir in cream and gather into a ball using your hands. Transfer to a lightly floured board and roll 3/4-inch thick. Cut into 1 1/2-inch and 2-inch circles with round cookie cutters. Reroll and cut scraps. Place a large and a small circle together on baking sheets and press gently where the 2 pieces meet so that the two pieces stick together. Bake for 7 minutes, then tent with foil to keep from browning on top and bake for 8 minutes more.
© 2021 Patty Mastracco Food, Inc.