1/2 lb. butter
1/4 c. sugar
2 egg yolks
2 tsp. vanilla extract
Grated rind of 1 lemon
2 1/2 c. sifted flour
1/8 tsp. salt

FILLING:

1/2 c. raspberry preserves

FROSTING:

1 c. powdered sugar
2 tbsp. lemon juice
2 tbsp. water

Preheat oven to 350 degrees. Beat together the butter and sugar until light and creamy. Fold in the egg yolks, vanilla and grated lemon rind. Fold in the flour and salt. Form the mixture into a ball. Place in a plastic bag and chill 1 hour.

Cut the dough into 4 pieces and roll each piece into a circle 1/4 inch thick. Cut into 2 inch rounds. Place on cookie sheets and bake for 10 minutes until lightly browned. Cool on wire rack. Spread half the rounds with preserves and top with remaining cookies. Finger to form a crescent. Place on the cookie sheets and bake for 10 minutes. Dredge in powdered sugar while still warm. Makes 30 cookies.