Raspberry Dreams

1. 1

   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. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate until easy to handle, about 1 hour.

2. 2

   Preheat oven to 350u00b0. Divide dough into three portions. On a lightly floured surface, roll each portion to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased

3. 3

   . Bake until edges are very lightly browned, 8-10 minutes. Remove to wire racks to cool.

4. 4

   For filling, spread raspberry preserves on the bottoms of half of the cookies; cover with remaining cookies.

5. 5

   For icing, combine sugar, lemon juice, food coloring if desired, and enough milk to achieve a drizzling consistency. Drizzle over cookies.

* Per serving · 4 servings · Values may vary.

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