Sponge Drops

1 c flour

1/2 tsp cream of tartar

1/4 tsp baking soda

3 eggs

1 c sugar

1/2 tsp vanilla

1 tbsp powdered sugar

1/2 c heavy whipping cream

2 oz cream cheese, optional

Stir together flour, cream of tartar, and baking soda. In a medium bowl, beat together eggs and sugar. Add flour mixture and stir until well combined. Preheat oven to 375 degrees. Line cookie sheet with parchment paper. Using a small (#70) disher, drop rounded scoops of batter onto parchment in a 4 x 5 array. Bake 7 minutes. Let cool 3-4 minutes on sheet before removing to a cooling rack to cool completely. Make filling when cookies are cool. Combine vanilla, powdered sugar and whipping cream (if using cream cheese, add it now and add another tbsp of powdered sugar). Whip with an electric mixer until thick and stiff. Spread on underside of a cookie, and top with another cookie (underside touching filling). Chill in a single layer in an airtight container (may separate layers with plastic wrap).