| 1 | * (2 cups loosely packed) children will love these-they are fun to make and to eat. |
| 2 | Adults will also find them irresistible. |
| 3 | Preheat oven to 375? |
| 4 | In large bowl, with mixer at low speed, beat egg yolks and milk until well blended. |
| 5 | Add flour, sugar, butter, vanilla and salt; beat ingredients until just mixed. |
| 6 | Increase speed to medium and beat 2 minutes, occasionally scraping bowl. |
| 7 | Divide dough in half. |
| 8 | On floured pastry cloth, with lightly floured stockinette- covered rolling pin, roll one dough half 1/8-inch thick. |
| 9 | With 2 ?inch fluted-edged cookie cutter, cut dough into rounds; with ?inch round cutter, cut out centers from half of rounds. |
| 10 | Reserve the dough scraps. |
| 11 | Using a pancake turner, place rounds ?inch apart on un- greased cookie sheets; bake at 375?8-10 minutes until lightly browned. |
| 12 | With pancake turner, remove cookies to wire racks to cool completely. |
| 13 | Repeat cutting and baking with second half of dough, rerolling scraps. |
| 14 | Prepare frosting: in the bowl of an electric mixer, place all frosting ingredients (except food color) and beat at low speed for 2 minutes. |
| 15 | Scrape sides of bowl and continue beating at high speed for 6 minutes. |
| 16 | Divide frosting into thirds and tint with food color. |
| 17 | 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. |
| 18 | (use any leftover frosting for graham crackers or cupcakes). |
| 19 | Yield: about 42 sandwich cookies. |
| 20 | Larry rosenberg, author of muffins & cupcakes (published by the american cooking guild), fairview, nj. |
| 21 | Randy shearer |
