1 c. butter, softened
1 c. sugar
3 tbsp. milk
1 tsp. vanilla
1/2 tsp. grated lemon peel
1 egg
3 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt

FILLING:

1 c. apricot preserves

GLAZE:

2 oz. (2 sq.) semi-sweet chocolate
1 tbsp. shortening

Heat oven to 400 degrees F. In large bowl, cream butter and sugar until light and fluffy. Add milk, vanilla, lemon peel and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and salt; mix well. If necessary, refrigerate dough 1 hour for easier handling.

On lightly floured surface, roll dough 1/3 at a time to 1/8 inch thickness. Using a 2 inch and a 1 1/2 inch diameter fluted cookie cutter, cut equal number of cookies. Place on ungreased cookie sheets. Bake at 400 degrees F. for 5 to 8 minutes or until edges are light golden brown. Cool 1 minute, remove from cookie sheets.

To assemble, spread 1/2 teaspoon preserves over bottom of 1 1/2 inch cookies; place on top of 2 inch cookie.

In small saucepan over low heat, melt chocolate with shortening, stirring occasionally. Drizzle glaze over assembled cookies. 6 dozen cookies.