1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time taking care to beat well after each addition. Add cream and beat. Combine the dry ingredients and gradually add to creamed mixture. The dough will be very sticky. Cover and refrigerate for no less than 3 hours and up to 24 hours.

Preheat oven to 325°

1. Lightly flour your work surface and roll out the cold dough to about 1/8-in. thickness. Cut with cookie cutters of your choice, dipped in flour (to make cleaner cuts).
2. Place cookies at least 1 in. apart on ungreased baking sheets. Bake at 325° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.
3. Frost with your favorite frosting or icing.