Old-Fashioned Christmas Butter Cookies (December 1947)

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These taste awesome, and are not nearly as much of a pain as I expected.

Putting the eggs through a sieve was unnecessary and messy—just crumbling them into the mixer worked fine. There was no way to get these rolled to 1/16″—the dough was very crumbly until it really warmed up. The recipe also made a lot of dough—I had to split it into four to roll it.

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