German Cookies

This recipe was given to me by Cathy Warner.  This is her mother's, Clara Zilch, recipe, as well as her great- grandmother's.  The most unusual thing about this recipe is that it contains 6 hard-boiled egg yolks, but no one will notice.  You can use your favorite jam to fill the butter cookies.

6 hard boiled egg yolks only (eat the whites), cooled
1 3/4 cups flour sifted
1 1/4 cups butter, room temperature
2/3 cup confectioners sugar
jar of your favorite jam for filling cookies
additional confectioners sugar for dusting cookies

Hard boil the eggs, shell, and allow to cool.  In a small bowl, use a fork to finely crumble the yolks.  You may eat or discard the egg whites.

In a medium-size bowl, combine the flour, butter, and confectioners sugar.  Roll out dough on a lightly floured surface to 1/4-inch, not too thin or the cookies will be crispy and crumbly.  Use a small round cookie cutter.  Remove circles with a spatula or knife and place on an ungreased cookie sheet.  Bake in 300 degree oven for 15 to 18 minutes, or until lightly browned on bottom.  Cool cookies.  Spread a little of your favorite jam on cookie halves and sandwich together.  Sprinkle both sides of cookies with confectioners sugar.  Store in a container.

This recipe makes about 3 dozen cookies, depending on the size of the cookie cutter.