RASPBERRY FILLED COOKIES
- Cooking Time: 12
- 1 lb. butter
- 1 cup sugar
- 4 egg yolks
- 2 tsp. grated lemon rind
- 2 tsp. vanilla
- 1/2 tsp. salt
- 5 and 1/3 cups all purpose flour
Preheat oven to 375 degrees
Cream together butter, sugar, egg yolks.
Add lemon rind, vanilla, and salt.
Blend 4 cups of flour.
With the rest of the flour, knead the dough.
Wax wrap and refrigerate a few hours.
Roll out (part at a time) 1/4 inch thick.
Cut with a 2 inch cookie cutter.
Tops should have a small cutout in the center.
Bake at 375 for about 12 minutes or until lightly brown.
When cool spread with raspberry jam!