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Ingredients
- Cookie Batter:
- 1 tbs sugar
- 1/2 lb butter
- 4 egg yolks, beaten
- 2 1/2 cup flour
- Frosting:
- 2 egg whites
- 1/2 lb powdered sugar
- 1 tsp vanilla
- 1 tsp lemon juice
- Filling:
- Apricot Preserves
Preparation
Step 1
Combine cookie batter. Refrigerate for one hour. Roll out about 1/4 inch thick. Cut cookies using whiskey shot glass. Place on greased cookie sheet.
Make frosting - mix to a thick consistency. Frost top of each cookie. Bake at 350° for 10 minutes.
When cooled, spread with apricot preserves and place one cookie on top of another.