Cream Squares

2 eggs
1 cup sugar
1 cup whipping (heavy) cream
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
Beat eggs in large bowl with electric mixer on medium speed until foamy. Gradually beat in sugar.
Stir in whipping cream.
Stir in flour, baking powder and salt. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375. Grease cookie sheet. Roll half of dough at a time into rectangle, 12 8 inches, on lightly floured surface. Cut into 2-inch squares.
Place 2 inches apart on cookie sheet. Make two 1/2-inch cuts on all sides of each square. Bake 10 to 13 minutes or until edges are light brown. Remove from cookie sheet to wire rack.