* (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.)

Cupcakes (published by The American Cooking Guild), Fairview, Nj.

Randy Shearer