Average Rating: 3.666666TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 4-1/2 dozen.Ingredients
- 2 cups butter, softened
- 1 cup sugar
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1 drop lemon juice
- 5-1/3 cups all-purpose flour
- 1/4 teaspoon salt
FILLING:- 1 jar (12 ounces) red raspberry preserves
ICING:- 1 cup confectioners' sugar
- 1 drop lemon juice
- 1 drop red food coloring, optional
- 1 to 2 tablespoons 2% milk
Instructions
- 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. Preheat oven to 350°. 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 baking sheets. Bake until edges are very lightly browned, 8-10 minutes. Remove to wire racks to cool.
- 3. For filling, spread raspberry preserves on the bottoms of half of the cookies; cover with remaining cookies.
- 4. For icing, combine sugar, lemon juice, food coloring if desired, and enough milk to achieve a drizzling consistency. Drizzle over cookies.
Nutrition Facts
1 sandwich cookie: 149 calories, 7g fat (4g saturated fat), 32mg cholesterol, 66mg sodium, 20g carbohydrate (10g sugars, 0 fiber), 2g protein.
