Sandwich Cookies

2 egg yolks
2 tablespoons milk
2 1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons sweet butter
1/2 cup solid shortening
1 pinch salt
1/2 pound confectioners sugar*
1 1/2 tablespoon milk
1/2 teaspoon vanilla
1/2 tablespoon water
3 drops green food color
3 drops red food color
3 drops yellow food color (2 cups loosely packed)


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 stockinet- 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, cutout 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 degrees 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.