Berliner Kranz Cookies

• 4 hard-boiled large eggs
• 1 cup butter-flavored shortening
• 1 cup sugar
• 4 uncooked egg yolks
• 1/2 teaspoon almond extract
• 3-3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup half-and-half cream
• 1 egg white, lightly beaten
• Red and green sugar
• Red-hot candies

1. Cut hard-boiled eggs in half lengthwise. Remove yolks; discard whites or save for another use. Press yolks through a potato ricer or strainer into a small bowl.
2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the uncooked egg yolks, hard-boiled egg yolks and extract. Combine flour and salt; add to the creamed mixture alternately with cream, beating well after each addition. Refrigerate for 1 hour or until easy to handle.
3. On a lightly floured surface, roll out dough to 1/8-in. thickness; cut with a floured 2-1/2-in. doughnut cutter. Reroll scraps if desired.
4. Place 1 in. apart on ungreased
5. ; brush with egg white. Sprinkle as desired with colored sugar. Bake at 350u0b0 for 6 minutes; carefully decorate as desired with candies. Bake 4-8 minutes longer or until edges are lightly browned. Remove to wire racks to cool.

eggs, butter, sugar, egg yolks, almond, flour, salt, cream, egg, red, redhot candies

Taken from www.tasteofhome.com/recipes/berliner-kranz-cookies/ (may not work)