4 egg yolks
1/2 c. butter, softened
1 c. sifted confectioners' sugar
1 tbsp. lemon juice
1 tsp. vanilla
1 1/2 c. presifted all-purpose flour
1/4 tsp. nutmeg
1 c. diced candied fruit

Cook egg yolks by slipping from spoon into simmering water, cooking about 2 minutes and lifting out with slotted spoon. (They continue to cook.) OR, if yolks are broken, place in greased custard cup on steamer rack and steam until done. Cool and mash.

Place butter in mixer bowl; beat until fluffy. Gradually beat in sugar, then lemon juice and vanilla, then mashed egg yolks. Stir in flour and nutmeg, then candied fruit.

Spoon dough into buttered, empty 6 ounce juice cans (with ends removed) OR form 2 inch thick rolls on waxed paper. Freeze until firm, then slice about 1/8 inch thick.

Bake on ungreased cookie sheets in preheated 300 degree oven for about 15 minutes. Makes 3 dozen.