Ukrainian Tea Cookies (Bublyky)

• 1 cup butter
• 1 cup sugar
• 1/2 juice and lemon, zest of, grated
• 2 egg yolks
• 5 hard cooked egg yolks
• 1/2 cup blanched almond, ground
• 2 1/2 cups sifted flour
• 1 egg white, slightly beaten for glaze
• 1 cup almonds, chopped fine
• 1 cup sugar

1. Cream the butter with the sugar and lemon rind until light. Add the egg yolks, one at a time, and beat well.
2. Press the hard cooked egg yolks through a sieve and add to the creamed mixture along with the lemon juice and grated lemon rind. Stir in the blanched (no skins) nuts, and then the flour; mix thoroughly.
3. Break off small pieces of dough, roll into finger lengths of pencil thickness, and shape them into rings.
4. Mix finely chopped almonds with the 1 cup sugar.
5. Dip each ring into a slightly beaten egg white and then into the almond-sugar mixture.
6. Place the rings on a greased baking sheet and bake them in a moderate oven (350 degrees F.) for 15 minutes, or until delicately browned.

butter, sugar, lemon, egg yolks, egg yolks, blanched almond, flour, egg, almonds, sugar

Taken from www.food.com/recipe/ukrainian-tea-cookies-bublyky-148017 (may not work)