Polish Butter Cookies

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Title: POLISH BUTTER COOKIES
Categories: Cookies, Holidays
Yield: 72 servings

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

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

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