Raspberry Dreams

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 milk

In a large mixing 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.

Bake at 350° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool. Spread the bottom half of the cookies with raspberry preserves; 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. Makes about 4-1/2 dozen.