This recipe is from Mes Recettes pour votre dessert by Marmiton, published by Société Anonyme d'Imprimerie et Editions Catholiques du Nord (Lille), circa WWI. Chilling time not included in preparation time.
In a medium mixing-bowl, rub together the butter and flour until the mixture resembles coarse meal.
Form a well in the center, and add the sugar, salt, and 2 tablespoons cream/crème fraîche into the center.
Stir with a fork in a circular motion starting from the center until the cream is absorbed, then knead the dough gently until smooth (if the dough is too dry to come together, add a little more cream, one teaspoon at a time, until you reach the desired consistency).
Divide the dough in two, and gather each half into a slightly flattened ball.
Cover and chill for an hour.
Preheat the oven to 350F and lightly grease a baking sheet with butter.
Working with one ball of dough at a time, roll it out on a lightly floured surface to a thickness of about 1/4".
Use a cookie cutter to cut out cookies, and transfer them on the prepared baking sheet.
Repeat with the remaining dough.
Prick the cookies all over with a fork, and slip into the oven to bake for 12 to 15 minutes,until golden and just slightly browned at the edges.
Transfer on a rack to cool completely, and keep in an airtight container.