| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Polish |
Cookies, Holidays |
72 |
Servings |
INGREDIENTS
| 1 |
c |
Unsalted Butter — At Room |
|
|
Temperature |
| 1/2 |
c |
(Scant) |
| 2 |
lg |
Hard-Cooked Egg Yolks — |
|
|
Pressed Thru' Sieve |
| 1 |
lg |
Egg Yolk — Lightly Beaten |
| 1 |
ts |
Almond Extract |
| 1 |
ts |
Vanilla Extract |
| 2 |
c |
All-Purpose Flour — |
|
|
Unbleached |
|
|
Sugar |
INSTRUCTIONS
1. Using an electric mixer, cream together the butter and sugar in a mixing
bowl until light and fluffy. Beat in the cooked and raw egg yolks and both
extracts. Using a wooden spoon, gradually incorporate the flour to make a
smooth, somewhat stiff dough. Wrap dough in plastic wrap and refrigerate 2
hours. 2. Preheat the oven to 350 F. 3. Roll out the dough 2/3 inch thick
on a lightly floured surface. (The cookies are supposed to be plump.) Cut
into shapes with small 1 to 1 1/2-inch cookie cutters - hearts and stars
work nicely. Gather up the scraps, reroll, and cut out more cookies. Place
1/2 inch apart on ungreased baking sheets. 4. Bake cookies until they just
begin to take on the slightest tinge of color, about 10 mins. Cool on wire
racks and store in an airtight container up to 1 week. Makes about 6 dozen
small cookies.
Recipe By : Sarah Leah Chase's Cold-Weather Cooking- ISBN 0-89480-752-8
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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