---------- Recipe via Meal-Master (tm) v8.05
       Title: 1993 2nd Place: Mozart Cookies
  Categories: Cookies, Holiday
       Yield: 30 servings
       3 c  All-purpose flour
     1/2 c  Granulated sugar
       2    Egg yolks, beaten
       1 tb Pure vanilla extract
     1/2 ts Salt
            Grated rind of 1 lemon
       1 c  Unsalted butter, softened
            ------------filling---- -- €
      12 oz Apricot preserves
       1 tb Fresh lemon juice
       1 tb Rum
            Confectioners' sugar
      Preparation time: 1 1/4 hours Cooking time: 10 to 12 minutes
      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
      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.
     Infused with bits of lemon and pure vanilla and filled with apricot
     preserves and rum, the buttery rounds brought second-place honors to
     their baker, German-born Anne Kroemer of Chicago. Anne uses a wine
     glass and a smaller schnapps glass to cut out these cookies. We've
     made them slightly smaller by using round cookie cutters; biscuit
     cutters work as well. from the Chicago Tribune sixth annual Food
     Guide Holiday Cookie Contest December 2, 1993