Raspberry Dreams

• 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
• 1 jar (12 ounces) red raspberry preserves
• 1 cup confectioners' sugar
• 1 drop lemon juice
• 1 drop red food coloring, optional
• 1 to 2 tablespoons 2% milk

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 350u0b0. 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. . Bake until edges are very lightly browned, 8-10 minutes. Remove to wire racks to cool.
4. For filling, spread raspberry preserves on the bottoms of half of the cookies; cover with remaining cookies.
5. For icing, combine sugar, lemon juice, food coloring if desired, and enough milk to achieve a drizzling consistency. Drizzle over cookies.

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

Taken from www.tasteofhome.com/recipes/raspberry-dreams/ (may not work)