-
1
Sift together the flour, salt and baking powder in a medium bowl; set aside.
-
2
Beat butter and sugar in a large bowl with a mixer on medium speed until fluffy, about 3 minutes.
-
3
Add milk and vanilla; beat 2 minutes.
-
4
Reduce speed to low; add flour mixture in batches, beating after each addition just until mixed.
-
5
Divide dough in half; wrap each half in wax paper.
-
6
Refrigerate 4 hours.
-
7
Heat oven to 350 degrees.
-
8
Roll half of the chilled dough on a floured surface to 1/8-inch thickness.
-
9
(Keep remaining dough refrigerated.)
-
10
Cut into circles with a 1 1/2-inch-round floured biscuit or cookie cutter.
-
11
Transfer rounds to a lightly greased cookie sheet; pierce with the tines of a fork 4 times.
-
12
Bake until dough is baked through and firm, about 10 minutes.
-
13
Remove to wire racks to cool completely.
-
14
Repeat with remaining dough.
-
15
For filling, beat sugar, butter, vanilla and salt in a medium bowl with a mixer on low speed; divide mixture among 3 small bowls.
-
16
Stir in 2 teaspoons of one flavor of liqueur into each bowl; stir in food coloring if desired.
-
17
Spread 1 heaping teaspoon of filling on bottom of 1 cookie; top with another cookie to make a sandwich.
-
18
Repeat with remaining cookies.
-
19
Store in tightly covered container.
