Ingredients: (Yield about 4½ dozen)
2 cups butter, softened
1 cup sugar
4 egg yolks
2 teaspoons vanilla extract
1 drop lemon juice
5-1⁄3 cups all-purpose flour
¼ teaspoon salt
For the filling:
1 jar (12 ounces) raspberry preserves
For the icing:
1 cup confectioners’ sugar
1 drop lemon juice
1 drop red food coloring, optional
1 to 2 tablespoons 2% milk
Method:
In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and lemon juice. Combine flour and salt; gradually add to the creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle.
Divide dough into three portions. On a lightly floured surface, roll out each portion to ¼-inch thickness. Cut with a 2-inch round cookie cutter. Place 1 inch apart on ungreased baking sheets.
Bake at 350° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool. Spread the bottom half of the cookies with raspberry preserves; top with remaining cookies.
For icing, combine the confectioners’ sugar, lemon juice, food coloring if desired and enough milk to achieve a drizzling consistency. Drizzle over cookies.
