Hard Cooked Egg Cookies
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Sieved hard cooked egg yolks||3⁄4 Cup (12 tbs)|
|Grated lemon rind||1 Tablespoon|
|Flour||3 Cup (48 tbs) (Gold Medal)|
|Egg||1 , slightly beaten|
|Blanched almonds||1 Tablespoon|
Heat oven to 325° (slow mod.).
Mix butter, 1 cup sugar, and raw egg thoroughly.
Blend in egg yolks and rind.
Measure flour by dipping method or by sifting.
Stir in flour.
Roll dough out 1/4 thick on lightly floured cloth-covered board.
Cut with floured 1 1/2" fluted round cutter.
Place on ungreased baking sheet.
Brush tops of cookies with slightly beaten egg; place blanched almonds crosswise on top of each.
Sprinkle with mixture of cinnamon and 2 tsp.sugar.
Bake 20 to 25 min., or until delicately browned.
Store in loosely covered jar to retain crispness