4 c. flour
2 c. unsalted butter
4 egg yolks
4 tbsp. vinegar
Grated rind of 1 lemon
1 tbsp. vanilla
3/4 tsp. salt Blend ingredients together by hand; mix well. Divide in half and shape into balls; cover with wax paper and a dish towel. Refrigerate overnight. MERINGUE: 4 egg whites, at room temperature
1 lb. powdered (10X) sugar
1 tbsp. unsalted butter, melted
2 tbsp. vanilla Beat egg whites until soft peaks form; beat in remaining ingredients. Do not over beat. Take half of one portion of dough from refrigerator and roll out about 1/4 inch thick. Cut out 2-inch circles. Using a pastry brush, coat tops of cookies with meringue. Bake on greased cookie sheets at 350 degrees for 15 to 20 minutes, until meringue is light golden. When cookies are cool, make sandwiches by filling with raspberry preserves mixed with melted butter and powdered sugar, or use plain raspberry or apricot preserves. | 
