Raspberry Dream Cookies

• 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
• FILLING
• 1 (12 ounce) jar raspberry preserves (I used seedless)
• ICING
• 1 cup confectioner's sugar
• 1 drop raspberry extract (I used a bit more)
• 1 drop red food coloring (optional)
• 1 -2 tablespoon milk

1. In a large mixing bowl, cream butter and sugar until light and fluffy.
2. Add egg yolks, one at a time, beating after each addition.
3. Add vanilla and lemon juice. Mix well.
4. Combine flour and salt and gradually add to the creamed mixture. Mix well.
5. Refrigerate for 1 hour.
6. Divide dough into three portions.
7. On a lightly floured surface, roll out each portion to a 1/4 inch thickness.
8. Cut with a 2 1/2 inch round cookie cutter with crimped edges.
9. Place an inch apart on an ungreased baking sheet.
10. Bake at 350u0b0 for 8-10 minutes until edges just begin to brown. Remove to wire racks to cool.
11. Spread raspberry jam on one cookie and top with another cookie to make a sandwich. Continue until all are sandwiches.
12. Combine icing ingredients until a drizzling consistency is achieved. Drizzle over cookies.

butter, sugar, egg yolks, vanilla, lemon juice, flour, salt, filling, raspberry preserves, icing, sugar, raspberry, coloring, milk

Taken from www.food.com/recipe/raspberry-dream-cookies-445024 (may not work)