“This is an heirloom recipe, brought from the Old Country, and published by cookbook author Hadamuscin. It is perfect for cutting with traditionally-shaped cookie cutters. Note that chilling time is not included in the timing. The yield will depend on the size of your cookie cutters.”
48 cookies

Ingredients Nutrition


  1. In a large mixing bowl, cream the butter and sugar together until light and smooth.
  2. Separate 3 of the eggs; Beat the 3 egg yolks and the remaining whole egg into the butter-sugar mixture. Set aside the eggs whites.
  3. Beat in vanilla. Gradually add the flour and mix well. Gather the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 3 hours or overnight.
  4. Preheat oven to 350 degrees F. Grease baking sheets.
  5. On a lilghtly floured surface, roll out the dough to 1/8-inch thickness. Cut out shapes with floured cookie cutters. Transfer cookies to baking sheets. Lightly beat reserved egg whites. Using a pastry brush, glaze the surfaces of the cookies with egg whites. Decorate each with a sprinkling of colored sugar.
  6. Bake for 8-10 minutes, or until the edges of the cookies are lightly browned. Remove to wire racks to cool.
  7. Store in tightly covered containers for up to two months in a cool place, or freeze for up to 6 months.

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