Categories: Cookies 
      Yield: 1 servings 
  
      2    Egg yolks                         3/4 c  Butter or margarine,softened 
      2 tb Milk                                1 ts Vanilla extract 
  2 1/4 c  All-purpose flour                 1/4 ts Salt 
    3/4 c  Sugar                          
 
---------------------------BUTTER CREAM FROSTING--------------------------- 
      4 tb Sweet butter                      1/2 ts Vanilla 
    1/2 c  Solid shortening                  1/2 tb Water 
      1 pn Salt                                3 dr Green food color 
    1/2 lb Confectioners sugar*                3 dr Red food color 
  1 1/2 tb Milk                                3 dr Yellow food color 
  
  * (2 cups loosely packed) 
   
   Children will love these-they are fun to make and to eat. Adults will also 
  find them irresistible. 
   
   Preheat oven to 375Ü. 
   
   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 1/8-inch thick. With 2 1/4-inch fluted-edged 
  cookie cutter, cut dough into rounds; with 1/2-inch round cutter, cut out 
  centers from half of rounds. Reserve the dough scraps. 
   
   Using a pancake turner, place rounds 1/2-inch apart on un- greased cookie 
  sheets; bake at 375Ü 8-10 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. (Use any leftover 
  frosting for graham crackers or cupcakes.) 
   
  Yield: about 42 sandwich cookies. Larry Rosenberg, author of Muffins & 
  Cupcakes (published by The American Cooking Guild), Fairview, NJ. 
   
     Randy Shearer