---------- Recipe via Meal-Master (tm) v8.05
       Title: Sandwich Cookies
  Categories: Cookies
       Yield: 42 servings
       2    Egg yolks
       2 tb Milk
   2 1/4 c  All-purpose flour
     3/4 c  Sugar
     3/4 c  Butter or margarine;
       1 ts Vanilla extract
     1/4 ts Salt
            Butter cream frosting:
       4 tb Sweet butter
     1/2 c  Solid shortening
       1 pn Salt
     1/2 lb Confectioners sugar*
   1 1/2 tb Milk
     1/2 ts Vanilla
     1/2 tb Water
       3 dr Green food color
       3 dr Red food color
       3 dr Yellow food color
      * (2 cups loosely packed)  Children will love these-they are fun to make
   and to eat. Adults will also find them irresistible. Preheat oven to 375.
       In large bowl, with mixer at low speed, beat egg yolks and milk until
   well blended. Add flour, sugar, butter, vanilla and salt; beat ingredients
   until just mixed. Increase speed to medium and beat 2 minutes, occasionally
   scraping bowl. Divide dough in half.
       On floured pastry cloth, with lightly floured stockinette- covered
   rolling pin, roll one dough half 1/8-inch thick. With 2 1/4-inch
   fluted-edged cookie cutter, cut dough into rounds; with 1/2-inch round
   cutter, cut out centers from half of rounds. Reserve the dough scraps.
       Using a pancake turner, place rounds 1/2-inch apart on un- greased
   cookie sheets; bake at 375 8-10 minutes until lightly browned. With pancake
   turner, remove cookies to wire racks to cool completely.
       Repeat cutting and baking with second half of dough, rerolling scraps.
      Prepare frosting: In the bowl of an electric mixer, place all frosting
   ingredients (except food color) and beat at low speed for 2 minutes. Scrape
   sides of bowl and continue beating at high speed for 6 minutes. Divide
   frosting into thirds and tint with food color.  On bottom side of cookie
   without a hole, spread teaspoonful of either green, pink or yellow
   frosting; top with a cookie with a hole in it to make a “sandwich.” Repeat
   with remaining cookies and frosting. (Use any leftover frosting for graham
   crackers or cupcakes.)    Yield: about 42 sandwich cookies. Larry
   Rosenberg, author of Muffins & Cupcakes (published by The American Cooking
   Guild), Fairview, NJ.