Instructions: In a mixing bowl, cream butter and sugar. Blend in egg yolks. Add flour, 1 cup at a time, beating well after each addition. Dough will be very stiff. On a well floured board or pastry cloth, roll out dough to a 1/8-in. thickness. Using a pastry wheel or knife, cut into 2-1/2-in. squares, rectangles or diamonds. Place 1/2 in. apart on ungreased cookie sheets. Sprinkle with colored sugar. Bake at 3750 for 7-8 minutes or until lightly browned.

Yield: 6 dozen.

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