Mint Pastry Wafers

2 c All-purpose flour
1 c Butter -- softened
1/3 c Whipping cream -- or half and half
Granulated sugar
24 Chocolate mint wafers (or milk chocolate squares) (do not use cream filled mints)

In a large mixer bowl, combine the flour, butter and whipping cream. Beat on low speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Cover; refrigerate for 1 to 2 hours, or until firm. Preheat oven to 400 degrees; grease cookie sheets.

Roll out the dough, half at a time, on a well floured surface to 1/4-inch thickness. Cut out with 2-inch round cookie cutters. Dip both sides of each cookie in sugar.

Place half of the cookies 2 inches apart on the cookie sheets. Place 1 mint in the center of each. Top with another cookie; press together round the edges with your fingers.

Bake for 8 to 10 minutes, or until the edges are very lightly browned. Cool for 1 minute on the cookie sheets. Remove from pans to cool completely.