German Egg Yolk Cookies (Eier Kringel)

• 2 hard cooked egg yolks
• 2 raw egg yolks
• 1/4 lb butter (1 stick)
• 1/2 cup sugar
• 2 cups sifted cake flour
• 1/2 teaspoon cardamom
• 1 teaspoon grated lemon zest
• 1 egg white, slightly beaten
• 1/4 cup sugar, mixed with
• 1/2 cup chopped blanched almond

1. Preheat oven to 375u0b0F.
2. Put the hard cooked egg yolks through a wire sieve. (To do this easily, press them through with your fingers). Add the raw egg yolks and mix well.
3. In a large bowl, cream the butter and sugar; add the egg mixture and mix thoroughly. Stir in the flour, cardamon, and lemon zest; blend well. Chill dough for 1 hour.
4. Roll out small portions of the dough at a time on a lightly floured board to 1/8" thickness. Cut with a 2 1/2" cookie cutter. Brush with egg white, then sprinkle the tops with the sugar and almond mixture.
5. Place on ungreased cookie sheet.
6. Bake for about 10 minutes, or until delicately browned.

egg yolks, egg yolks, butter, sugar, cake flour, cardamom, lemon zest, egg, sugar, blanched almond

Taken from www.food.com/recipe/german-egg-yolk-cookies-eier-kringel-329556 (may not work)