Preparation

1. 1 cup powdered sugar
2. 2 tablespoon lemon juice
3. 1 to 2 tablespoons water
4. In a bowl combine butter or margarine and sugar and beat until light.
5. Add egg yolks, vanilla and grated lemon rind.
6. Fold in flour and salt.
7. Form mixture into a ball; place in a plastic bag and chill one hour.
8. Preheat oven 325.
9. Grease 2 cookie sheets.
10. Cut ball into 4 sections.
11. Roll out one section at a time on lightly floured surface with a rolling pin.
12. Use a small round cookie cutter to make rounds. Place the cookies on the greased cookie sheet and bake 8-10 minutes or until lightly brown.
13. Let the cookies cool, I repeat, let the cookies cool to room temp.
14. Spread preserves on half the cookies and top with the other half.
15. In a bowl combine the 1 cup powdered sugar, 2 tablespoons lemon juice and water.
16. Drizzle the frosting over the cookies.
17. Let cool before serving.
18. Makes about 2 dozen

Cookie dough flavored with lemon peel sandwiched with raspberry preserves topped with a lemon icing.