12 egg yolks (well beaten)
1 c. sugar
1 c. oil
2 tbsp. lemon
1 c. milk
Dash salt
3 tbsp. baking powder
1 tbsp. vanilla
5 c. flour (let stand)

Drop dough by rounded teaspoons onto an ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. Makes over 60 cookies.

FROSTING:

Melt 1 tablespoon butter; stir in 1 1/2 tablespoons heavy cream. Remove form heat and stir in 1 cup confectioners sugar. Add 1/2 teaspoon lemon juice and 1/2 teaspoon vanilla. Add more cream if needed.