Catholic Recipe: Hard-Cooked Egg Cookies
This recipe uses hard-boiled eggs in the mix. The dough is rolled out and cut into shapes. You can use these cookies as egg holders for the Easter table, by making a wreath or round shape with a place to put the decorated egg. Decorate an egg for each person at the dinner, and include their name, and you have a wonderful "place card."
DIRECTIONS
Mix grated lemon rind with 10 tablespoons sugar. Beat butter until creamy. Add sugar mixture gradually. Cream together until fluffy. Beat in egg. Put hard-cooked eggs through a ricer and add. Stir in flour. Roll dough into 1-inch balls. Flatten into cakes and dip into egg white, then in mixture of sugar, cinnamon and nuts, to taste. Bake in ungreased pans at 325 degrees F. for 20-25 minutes. If using cookie cutters, roll dough between waxed paper, not too flat, and chill several hours for easier handling. If the children help, plan for a long session. Roll out several small batches ahead of time so that the chilled dough can be worked with when the other dough becomes soft and needs to be rechilled. Have a bowl of flour handy in which to dip cutters occasionally, and toothpicks to help loosen dough if it sticks. Work on waxed paper. Never use flour on the dough. Roll dough about 1/4 inch thick.
For Easter egg holders and place card cookies, use a wreath or doughnut cutter which will make a small hole in the dough for the decorated egg. Or, using a flower-shaped cutter, press down in the center of the flower with a spoon or egg to hollow it out slightly. For seasonal decorative cookies, use the lamb, bell, cock, cross, etc., designs. Dip in egg white and decorate with cake-mate, colored sugar, nuts, etc.
Recipe Source: Catholic Universe Bulletin Recipes, 1962 and 1963 by Sylvia Papp, The Catholic Universe Bulletin, 1962, 1963
