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Ingredients
- FILLING:
- 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
- 1/4 teaspoon salt
- 1 jar (12 ounces) raspberry preserves
- ICING:
- 1 cup confectioners' sugar
- 1 drop lemon juice
- 1 drop red food coloring, optional
- 1 to 2 tablespoons 2% milk
Details
Servings 5
Preparation time 25mins
Cooking time 35mins
Preparation
Step 1
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 1/4-in. thickness. Cut with a 2-in. round cookie cutter. Place 1 in. 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 sugar, lemon juice, food coloring if desired and enough milk to achieve a drizzling consistency. Drizzle over cookies.
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