Beat 2 eggs until light.
Blend in 1 c. sugar
and 1 c. cream.
Mix in 3 3/4 c. flour
1 T. baking powder
and 1 t. salt.
Chill for an hour.
Roll out to 3/8 inch thick on floured board, then cut into 2" squares. Use the back of a knife blade to press a tic-tac-toe design onto the top of each cookie.
Grease the baking sheet and bake at 375 for 10-13 minutes.
Frost with a dab of buttercream and garnish with strawberry slices, or a tiny lemon twist and a mint leaf, or a single perfect raspberry . . . .
(from the Betty Crocker Cooky Book 1963)