Egg Yolk Cookies

Directions

1. Press hard-boiled egg yolks through a fine-mesh strainer into a bowl. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in strained egg yolks and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes or until firm enough to roll.
2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. fluted cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Brush with beaten egg yolk.
3. Bake until lightly browned, 12-14 minutes. Remove from pans to wire racks to cool completely.