Whip the cream. Beat the egg and sugar until thick and lemon-colored.
Stir in the cream and vanilla. Set aside a small amount of the flour for
rolling out, and combine the dry ingredients. Cut in the butter and stir
in the egg mixture, mixing until smooth. Cover and refrigerate fro at
least 2 hours. Roll out a small amount of the dough at a time and cut
pieces with a pastry wheel to fit a goro iron. Bake until crisp and
golden. Cool on a rack and store airtight or freeze.
