Hard Cooked Egg Yolk Cookies

These are very rich yellow cookies topped with nuts and cinnamon.

1 cup butter
1 cup sugar
1 egg
5 sieved hard cooked egg yolks (from large eggs or extra-large)
1 Tablespoon finely grated lemon peel
3 cups sifted all purpose flour

TOPPING:

1 egg, slightly beaten
1 tsp. sugar mixed with 1 or 2 tsp. ground cinnamon
1/2 cup finely chopped nuts (your favourite)

Beat butter, 1 cup sugar and 1 egg to blend thoroughly.  Add hard cooked egg yolks and lemon peel.  Stir in flour.

Roll dough about 1/4 inch thick on lightly floured surface; cut with 2 inch round cutter.  Place 1/2 inch apart on ungreased baking sheet.  Brush tops of cookies with slightly beaten egg.

Combine 1 tsp. sugar and cinnamon; sprinkle sugar-cinnamon mixture and nuts over cookies.

Bake in slow oven 325º F. for 20 to 25 minutes, or until delicately browned.  Remove cookies and cool on racks.  Store in container with loose-fitting lid to retain crispness.  Makes about 52.

VARIATION: Instead of rolling dough, shape in 1 inch balls.  Place 2 inches apart on ungreased baking sheet.  Flatten by pressing with lightly greased bottom of juice glass.  Brush tops with slightly beaten egg, sprinkle with sugar cinnamon mixture and nuts, and bake like rolled cookies.  Makes about 68 molded cookies.