German Egg Yolk Cookies (Eier Kringel)

• hard cooked egg yolks2
• raw egg yolks↗2
• butter↗1⁄4 lb

  (1 stick)

• sugar↗1⁄2 cup
• sifted cake flour2 cups
• cardamom↗1⁄2 teaspoon
• grated lemon zest1 teaspoon
• egg white1

  slightly beaten

• sugar↗1⁄4 cup

  mixed with

• chopped blanched almond↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 375°F.

2. 2

   Put the hard cooked egg yolks through a wire sieve. (To do this easily, press them through with your fingers). Add the raw egg yolks and mix well.

3. 3

   In a large bowl, cream the butter and sugar; add the egg mixture and mix thoroughly. Stir in the flour, cardamon, and lemon zest; blend well. Chill dough for 1 hour.

4. 4

   Roll out small portions of the dough at a time on a lightly floured board to 1/8" thickness. Cut with a 2 1/2" cookie cutter. Brush with egg white, then sprinkle the tops with the sugar and almond mixture.

5. 5

   Place on ungreased cookie sheet.

6. 6

   Bake for about 10 minutes, or until delicately browned.