Polish Butter Cookies

Yields:	6 dozen
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1	cup	butter	unsalted, at room temperature
2	large	egg yolks	hard cooked, pressed through sieve
1	large	egg yolk	lightly beaten
1	teaspoon	almond extract
1	teaspoon	vanilla extract
2	cups	flour, unbleached all-purpose
1/2	cup	sugar

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.

Preheat the oven to 350 degrees F.

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.

Bake cookies until they just begin to take on the slightest tinge of color, about 10 minutes.

Cool on wire racks and store in an airtight container up to 1 week.

Makes about 6 dozen small cookies.

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by Mark R. Vogel

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3 words...oh my god!

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