Favourite Sandwich Cookies

Directions

Preheat oven to 375℉ (190℃) F.

In large bowl, with mixer at low speed, beat egg yolks and milk until well blended. Add flour, sugar, butter, vanilla and salt; beat ingredients until just mixed. Increase speed to medium and beat 2 minutes, occasionally scraping bowl.

Divide dough in half. On floured pastry cloth, with lightly floured stockinette- covered rolling pin, roll one dough half ⅛ inch thick.

With 2¼ inch fluted- edged cookie cutter, cut dough into rounds; with ½-inch round cutter, cut out centers from half of rounds.

Reserve the dough scraps. Using a pancake turner, place rounds ½-inch apart on un-greased cookie sheets; bake at 375℉ (190℃) F 8 to 10 minutes until lightly browned.

With pancake turner, remove cookies to wire racks to cool completely. Repeat cutting and baking with second half of dough, rerolling scraps.

Prepare frosting:

In the bowl of an electric mixer, place all frosting ingredients (except food color) and beat at low speed for 2 minutes. Scrape sides of bowl and continue beating at high speed for 6 minutes. Divide frosting into thirds and tint with food color.

On bottom side of cookie without a hole, spread teaspoonful of either green, pink or yellow frosting; top with a cookie with a hole in it to make a sandwich. Repeat with remaining cookies and frosting.

Note:

Use any leftover frosting for graham crackers or cupcakes.