Polish Butter Cookies/Hard Cooked Eggs As An Ingredient
Submitted by bettina on February 04, 2006 at 11:01 am

Description
Polish Butter Cookies/hard-cooked eggs, as an ingredient

Summary
Yield0 File underCookies Brownies Bars

Instructions
These were all included as a response, to an inquiry, on the Uncle Phaedrus site...

Title: Polish Butter Cookies
Christmas, Holiday
Yield: 72 servings

1 c Unsalted butter; at room
Temperature
1/2 c (scant) Sugar
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

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
yolksand 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.
------------------------------
CIASTECZKA (Polish Butter Cookies)
(Gourmet Magazine - December 2000)

For cookies
2 c. sifted all-purpose flour (sift before measuring)
1/2 tsp. salt
2 sticks (1 c.) unsalted butter, softened
5 hard-boiled large egg yolks, forced through a fine seive
1 tsp. vanilla

For glaze and decoration
1/4 c. sugar
1/2 tsp. cinnamon
1 large egg
1 tsp. milk

Make cookies:

Sift together flour and salt.
Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in yolks and vanilla until combined well. Mix in flour mixture at low speed just until blended. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour. Preheat oven to 350 degrees F. Keeping remaining dough chilled, roll out one fourth of dough slightly less than 1/4- inch thick on floured pastry cloth with sleeve-covered rolling pin (dough is soft). Cut out desired shapes (hearts is nice) with a 2 1/2 to 3- inch floured cookie cutter. Chill scraps. Arrange cookies 1-inch apart on a greased baking sheet. Glaze and decorate cookies:

Stir together sugar and cinnamon in a small bowl. Lightly beat together egg and milk in another bowl. Lightly brush tops of cookies with egg mixture and sprinkle with cinnamon sugar. Bake cookies in middle of oven until pale golden, about 12 minutes, then transfer to a rack to cool. Make more cookies in the same manner, rerolling scraps no more than twice.

Makes about 5 dozen cookies
---------------------------------
Polish Butter Cookies

1 cup butter
3/4 cups sugar
5 hard-cooked egg yolks, sieved
1 teaspoon vanilla
2 cups sifted flour
1/2 teaspoon salt
1 whole egg, mixed with 1 teaspoon milk
Cream butter and sugar. Stir in sieved hard cooked egg yolks, vanilla and then flour mixed with salt. Chill dough. Set oven at 350 degrees. Lightly grease cookie sheets. Roll out cookie dough 1/4-inch thick on a floured cloth. Cut cookies with cutters into small crescents, stars and other shapes. Transfer to cookie sheet, leaving a little space between cookies. Brush with beaten whole egg. Leave cookies plain or sprinkle with one of the
following: finely chopped nuts, cinnamon sugar or poppy seed. Bake about 12 minutes or until cookies are lightly browned. Yield: approximately 48