Raspberry Linzer Cookies

• 1/2 lb. butter
• 1/4 c. sugar
• 2 egg yolks
• 2 tsp. vanilla extract
• Grated rind of 1 lemon
• 2 1/2 c. sifted flour
• 1/8 tsp. salt
• FILLING:
• 1/2 c. raspberry preserves
• FROSTING:
• 1 c. powdered sugar

1. Preheat oven to 350 degrees. Beat together the butter and sugar until light and creamy. Fold in the egg yolks, vanilla and grated lemon rind. Fold in the flour and salt. Form the mixture into a ball. Place in a plastic bag and chill 1 hour.
2. Cut the dough into 2 pieces and roll each piece into a circle 1/4 inch thick. Cut into 2 inch rounds (on half the circles, using a hole cookie cutter, cut a hole in the middle of the circle). Place on cookie sheets and bake for 10 minutes until lightly browned (the lighter the better - they are super heat sensitive). Cool on wire rack.
3. Spread half the rounds with preserves and top with remaining cookies with hole in top. Place on the cookie sheets and bake for 10 minutes. Dredge in powdered sugar while still warm.
4. a hole cookie cutter, cut a hole in the middle of the circle.

butter, sugar, egg yolks, vanilla extract, lemon, flour, salt, raspberry preserves, powdered sugar

Taken from www.epicurious.com/recipes/member/views/raspberry-linzer-cookies-50032799 (may not work)