GOURMET MAGAZINE/HOUGHTON MIFFLIN HARCOURT, 2010.
3 hard-cooked egg yolks, pushed through a sieve
Rind of 1/2 lemon, with no bitter white pith
1 pound (2 cups) unsalted softened butter
2 teaspoons brandy (optional)
1 1⁄2 cups sugar
1 egg white, lightly beaten
6 cups sifted flour
1-cup mixture of sugar and coarsely chopped blanched almonds
3 raw egg yolks
Put 3 hard-cooked yolks through a fine sieve. Cream 1 pound (2 cups) sweet butter and gradually add 1 1⁄2 cups sugar, stirring constantly until light and fluffy. Add the 3 strained yolks alternately with 6 cups sifted flour and 3 raw yolks.
Knead the mixture with your hands until thoroughly blended, or until the dough is smooth and easily handled. Add the rind of 1⁄2 lemon or 2 teaspoons brandy and continue kneading.
Chill the dough several hours, then roll as thin as possible. Cut it with cookie cutters in as many fancy shapes as desired. Brush each cookie very evenly with slightly beaten white of egg.
Sprinkle the tops with a mixture of 1 cup each sugar and blanched almonds or walnuts, coarsely chopped.
Place them on a slightly floured cooky sheet and bake in a moderate oven (350°F) for 10 to 15 minutes, or until delicately brown, removing each cooky as it is ready.