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Raspberry Dreams

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.

54 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

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 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

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.
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.

2 of 2

Raspberry Dreams (continued)

Directions (continued)

Bake at 350° for 8-10 minutes or until edges are very lightly
browned. Remove to wire racks to cool.
Spread raspberry preserves on the bottoms of half of the cookies; top
with remaining cookies.
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.

Nutrition Facts: 1 serving (1 each) equals 148 calories, 7 g fat (4 g saturated fat), 34 mg cholesterol, 80 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein.