“Just lovely with your afternoon tea. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
3hrs 8mins
8 dozen

Ingredients Nutrition

  • 4 egg yolks, hardboiled (yolks only)
  • 4 eggs, separated
  • 1 cup butter, no substitutions
  • 1 cup sugar
  • 18 teaspoon salt
  • 4 cups flour, sifted
  • 12 cup cream
  • 1 egg white, slightly beaten
  • sugar
  • cinnamon


  1. Rub cooked egg yolks through a sieve and beat well with uncooked egg yolks.
  2. Cream butter, sugar and salt; add to egg yolks.
  3. Add flour alternatively with cream.
  4. Cover and chill.
  5. Preheat oven to 425F and spray baking sheet lightly with cooking spray.
  6. Shape with a cookie press or roll out into sheets about 1/8 inch thick and cut with a doughnut cutter.
  7. Place on cookie sheet.
  8. Brush top with egg white and sprinkle with sugar and cinnamon.
  9. Bake for 8 to 10 minutes, taking care not to scorch.

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