2 egg yolks, cooked and sieved
1 cup (2 sticks) butter
1 cup sifted confectioner's sugar
2 unbeaten egg yolks
1 tbsp. water
3 cups all-purpose flour
egg white
sugar, for dipping

Cook 2 egg yolks (separate yolks from whites. Drop yolks from saucer one at a time into hot, salted water. Simmer until hard cooked). Press through a wire sieve.

Cream butter. Gradually add sifted confectioners’ sugar, creaming well. Blend in 2 egg yolks, 1 tablespoon water and the sieved egg yolks.

Add flour gradually, blending well. Chill dough for 1 to 2 hours for easy handling.

Preheat oven to 375°F.

Shape chilled dough, about a rounded teaspoonful at a time, on lightly floured surface into strips 1/4-inch in diameter and 7 to 8 inches long. Loop ends to form a knot.

Dip into slightly beaten egg white, then into sugar. Place on greased baking sheets.

Bake at 375°F for 8 to 12 minutes until very delicately browned.

Variation: If desired, instead of dipping cookies, brush with egg white and sprinkle carefully with sugar on baking sheet.

Makes about 4 dozen cookies.