1993 2nd Place: Mozart Cookies Recipe

      3 c  All-purpose flour
    1/2 c  Granulated sugar
      2    Egg yolks,beaten
      1 T  Pure vanilla extract
    1/2 t  Salt
           rind of 1 lemon,Grated
      1 c  Unsalted butter,softened
 FILLING ==========================
     12 oz Apricot preserves
      1 T  Fresh lemon juice
      1 T  Rum
           Confectioners' sugar

1. Sift flour into a large mixing bowl and make an indentation or well
in the center of the flour. Add the sugar, egg yolks, vanilla, salt and
lemon rind to the well. Mix the ingredients in the well together with
the flour. Then cut in the butter using a pastry cutter or two sharp
knives. At this point the dough will resemble coarse crumbs. Turn the
dough out onto a work surface and knead it with your hands until smooth
and firm. Divide dough in half and shape into two balls.

2. Wrap tightly in plastic. Refrigerate until firm enough to roll out,
about 1 hour.

3. Meanwhile, heat the apricot preserves over low heat, stirring
constantly. Stir in lemon juice and rum. Let cool.

4. Heat oven to 325 degrees. Place the chilled dough on a lightly
floured surface or between two sheets of floured wax paper. Roll out
with a floured rolling pin to about 1/4-inch thickness. Cut out circles
of dough about 2 inches in diameter. Place half of the circles onto
greased or non-stick cookie sheets. Cut the other half of the circles
again with a small shot glass or cookie cutter to form a ring shape.
(Make an equal amount of rings to circles.) Place the rings onto
buttered baking sheets. Bake until light gold, 10 to 12 minutes. Cool a
little on the cookie sheets.

5. To assemble, brush the still-warm circles with the cooled apricot
mixture. Place one ring on top of each circle and press gently (they
break easily) to secure. Spoon a small dollop of the apricot mixture
into the center of the cookies. Sprinkle with confectioners' sugar.
Cool. Store in a tightly closed tin.