½ cup whipping cream 1 tablespoon sugar ¼ teaspoon vanilla
Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days. Prepare as directed through Step 1. Wrap dough in plastic wrap; freeze for up to 1 month. Thaw dough in the refrigerator for 24 hours. Continue as directed above.
