This is a perfect Christmas cookie recipe; buttery, light and tender.

Preheat oven to 375 °

1/4 pound butter (no substitutes)
2 hard boiled egg yolks
1/4 cup sugar
1 cup flour, sifted
1/2 teaspoon vanilla extract

Cream the butter and add the egg yolks. Blend thoroughly. Beat in sugar. Add flour and vanilla extract, beat thoroughly.

Place dough in a cookie press and extrude onto baking sheets. If desired, decorate lightly with colored sugar or dot with a cinnamon disk.

Bake for 10 – 12 minutes or until lightly browned. Cool until slightly firm, transfer to wire racks to cool.

Store in a tightly sealed tin.

Please note: these cookies are very delicate, shipping is not recommended.

Yield: approximately 30 cookies.

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