'3/4 cup unsalted butter or margarine, at room temperature'
'2/3 cup granulated sugar'
'1 pinch of salt'
'2 large egg yolks'
'1 tablespoon milk'
'1 teaspoon vanilla extract'
'2 cups all-purpose flour'
'1/2 cup raspberry gelato or other flavor of your choice'
'3/4 cup unsalted butter or margarine, at room temperature'
'2/3 cup granulated sugar'
'1 pinch of salt'
'2 large egg yolks'
'1 tablespoon milk'
'1 teaspoon vanilla extract'
'2 cups all-purpose flour'
'1/2 cup raspberry gelato or other flavor of your choice'
Beat the butter, sugar, and salt in a medium-sized bowl until creamy
Add the egg yolks and continue beating for 2 minutes
Mix in the flour gradually, stirring with a wooden spoon after each addition
Form into a ball and divide into two portions
Wrap each portion in plastic wrap that adheres well to the dough
Refrigerate for at least 2 hours or overnight
Roll out the dough on a clean, floured surface to a thickness of about 1/2 inch
Cut out circles using a cookie cutter, approximately 5 cm in diameter
Gather any scraps and re-roll the dough to cut out more cookies
Hollow out the center of half of the cookies, using a cookie cutter with an approximately 2 cm diameter
Arrange the cookies on an ungreased baking sheet, spaced about 2.5 cm apart
Bake at 150°C for 12-15 minutes or until the edges are golden brown
Carefully remove the cookies from the oven and let them cool completely on a wire rack
Dollop with gelato and top with the hollowed-out cookie centers
Yield: Approximately 30 filled cookies.
