1 cup powdered sugar
2 tablespoon lemon juice
1 to 2 tablespoons water
In a bowl combine butter or margarine and sugar and beat until light.
Add egg yolks, vanilla and grated lemon rind.
Fold in flour and salt.
Form mixture into a ball; place in a plastic bag and chill one hour.
Preheat oven 325.
Grease 2 cookie sheets.
Cut ball into 4 sections.
Roll out one section at a time on lightly floured surface with a rolling pin.
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.
Let the cookies cool, I repeat, let the cookies cool to room temp.
Spread preserves on half the cookies and top with the other half.
In a bowl combine the 1 cup powdered sugar, 2 tablespoons lemon juice and water.
Drizzle the frosting over the cookies.
Let cool before serving.
Makes about 2 dozen
Cookie dough flavored with lemon peel sandwiched with raspberry preserves topped with a lemon icing.
