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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 54 |
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I made variations to my friend's recipe to come up with this version. Family and friends look forward to me baking these each Christmas. Ingredients:
2 cups butter, softened |
1 cup sugar |
4 egg yolks |
2 teaspoons vanilla extract |
1 drop lemon juice |
5-1/3 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
filling: |
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 |
Directions:
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.
2. 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.
3. Bake at 350° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool.
4. Spread raspberry preserves on the bottoms of half of the cookies; top with remaining cookies.
5. For icing, combine the sugar, lemon juice, food coloring if desired and enough milk to achieve a drizzling consistency. Drizzle over cookies. Yield: about 4-1/2 dozen.
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