1 c. butter
3/4 c. sugar
3 lg. egg yolks
1 tsp. vanilla
2 3/4 c. sifted all purpose flour

With electric mixer on high speed cream butter. Add sauce gradually, creaming about 5 minutes until light and fluffy. Add egg yolks, vanilla and beat well. Add flour in 3 additions; mix well by hand or with mixer. Dough will be stiff.

Shape dough into 2 rolls; wrap in plastic film, foil or wax paper. Refrigerate for at least 1 hour.

Fill cookie gun and drop cookies on ungreased cookie sheet. Bake 7 to 10 minutes at 400 degrees or until light golden brown around edges. Makes 6 to 7 dozen cookies.