Butter cookies with the extra richness of sieved cooked egg yolks.
2 egg yolks
2 1/4 cups flour
1 teaspoon salt
1/8 teaspoon baking soda
1 cup unsalted butter
1/2 cup sugar
1 whole egg (unbeaten)
1/2 teaspoon vanilla
Topping:
2 tablespoons finely chopped nuts
1/4 cup sugar
1/4 teaspoon cinnamon
Food coloring (optional)
Preheat the oven to 375°. Drop the two egg yolks, one at a time, into hot, salted water. Simmer until hard-cooked. Put through a wire sieve.
Sift the flour before measuring, then sift together the flour, salt, and baking soda.
Cream the butter. Add the sugar gradually, creaming well. Add the raw egg, the vanilla, and the sieved egg yolks. Beat well. Blend the butter mixture into the dry ingredients. Chill if necessary for easy handling.
Press through a cookie press onto ungreased baking sheets, or chill dough at least 2 hours and roll out on well-floured pastry cloth or board to 1/8-inch thickness. Cut into desired shapes with a floured cookie cutter. Place on ungreased baking sheets.
Make the topping while the cookies are baking. Bake 8 to 12 minutes. Add topping while cookies are still warm. Yield: 3 dozen.