Dough:

In a food processor place flour and butter. Pulse 4-6 times; until mixture resembles coarse meal, (the butter resembles pea size). Add cream tablespoon by tablespoon and pulse until dough holds together. Remove dough form into a ball.

On a lightly floured surface roll dough until slightly less 1/8 inch thick. Cut dough using cookie cutters and place a baking sheet 1 inch apart.

Bake for 8-10 minutes or until edges start to brown, cool on wire rack and frost.

Frost:

With a mixer cream powdered sugar and butter until light and fluffy. Slowly add rompope until you reach desired consistency (thicker for spreading with offset spatula, thinner for dipping) stir in vanilla.