3/4 Cup Butter

3/4 Cup Sugar

6 Medium Hard Cooked Egg Yolks

2 Tbsp Kirsch Or White Rum

1 Tsp Vanilla

2 Cups All Purpose Flour

Pinch Of Salt

Jam or Jelly of Choice, like Raspberry, Currant, Cherry, Apricot or Orange jam

Confectioners Sugar For Dusting


 In a medium bowl, with an electric mixer, cream the butter and sugar until light and fluffy.

In a food processor finely pulse the egg yolks (will look like bread crumbs). Add the egg yolks to the creamed mixture; add the white rum or kirsch and vanilla; mix well.

Gradually add the flour and salt, mixing well with a wooden spoon after each addition. Chill the dough at least 3 hours or overnight.

Roll out one quarter of the dough between wax paper to 1/8 inch thickness. Cut the cookies using a scalloped or plain round cutters in two sizes: 1-1/2” and 1”, or 2-1/2” and 1-1/2”, Place on ungreased cookie sheet. Bake in a 350 degree F oven, for 8-10 minutes or until edges are lightly browned. Cool cookies on racks.

To assemble, thinly spread a layer of desired jelly or jam onto the bottom of a smaller cookie and press onto center of a larger cookie. Dust with sifted confectioners’ sugar.



5 dozen cookies


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