Preheat the oven to 325˚F. Line two baking sheets with silicone mats or parchment paper.

Add flour, sugar, butter, heavy cream, and salt to the bowl of a food processor. Pulse until the mixture resembles fine crumbs. Process on low speed until the mixture clumps together.

Remove dough from the processor and knead on a lightly floured surface until the dough is smooth, approximately 3 minutes. If the dough is too dry, you can add a dash of heavy cream (I need this at higher altitudes or drier climates generally). Roll out the dough until it is 1/2" thick. Use your favorite holiday cookie cutters to cut out the cookies! Press together the scraps to roll them out and cut until you run out of dough.

Bake for 20 to 25 minutes, until the edges are just turning golden brown. Allow to cool completely before decorating.

Store in an airtight container for up to one week at room temperature. They can also be stored in the fridge!