Cream butter, add sugar, egg, other ingredients; chill. Roll out thin, use cutouts. Bake 350° until lightly browned.
Ice with confectioners icing and decorate.
Ruth Lockman, DeGraff Memorial Hospital 75th Anniversary Cookbook
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Cut butter into sugar and flour as for pie dough. Add whole eggs and egg yolks. Mix well. Wrap dough in waxed paper and refrigerate for 2-3 hours. Roll out on floured surface 1/8” thick. Cut into rounds with small glass or cookie cutter. With a thimble, cut out centers of half the rounds, making rings. Brush rings with slightly beaten egg whites and sprinkle with nuts mixed with sugar. Bake rings on ungreased cookie sheet at 350° about 8 minutes or until done. Remove. Bake plain cookie rounds. Remove and cool. Spread a small amount of desired preserves onto plain cookie rounds and top with cookie rings.
Carolyn Balogh- a Taste of Hungary
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Cream together until very light:
Then mix in:
Chill dough overnight. Roll on lightly floured board. Use desired forms dipped lightly in flour. Bake at 350° for 10-12 minutes. Makes about 100 cookies.
Helen Harper: Kitchen Kookery: Favorite Recipes from the Kitchens of the Members of St. Aloysius Rosary Alter Society (1963)
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