Polish butter cookies
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Polish butter cookies
  Polish    Butter    Cookies  
Last updated 6/12/2012 1:18:26 AM. Recipe ID 49295. Report a problem with this recipe.
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      Title: Polish butter cookies
 Categories: Cookies, Holidays
      Yield: 72 Servings
      1 c  Unsalted Butter -- At Room
    1/2 c  (Scant)
      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 --
  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
  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. 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.

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Recipe ID 49295 (Apr 03, 2005)

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