|Cake compressed yeast||5⁄8 Ounce (1 Cake, 5/8 Or 3/5 Ounce)|
|Cream||1 Cup (16 tbs), scalded and cooled|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Butter||1 Cup (16 tbs), chilled|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated lemon peel||2 Teaspoon|
|California filling/Splendent filling||1 Cup (16 tbs)|
Soften yeast in lukewarm cream.
Stir in 1/2 tea spoon sugar and let stand 15 minutes.
Blend flour and salt.
Cut in the butter with a pastry blender or two knives until particles are the size of rice kernels; set aside.
Beat egg yolks and 1/4 cup sugar together until very thick.
Beat in cream mixture and lemon peel.
Make a well in the center of the flour-butter mixture; add egg yolk mixture and blend well.
Chill dough overnight.
Put half of the chilled dough on a lightly floured surface; roll 1/4 inch thick.
Cut out rounds with a lightly floured 1 1/2 inch cookie cutter; transfer to ungreased cookie sheets.
Make a slight depression in the center of each round and fill with about 1 teaspoonful of filling.
Repeat, using remaining dough.
Cover and allow to stand in a warm place 10 to 15 minutes.
Bake at 350Â°F 15 to 20 minutes, or until lightly browned.
Remove cookies to wire racks.