Nan-e Chai (Tea Cookies)
1-1/2 c. butter
1-1/2 c. powdered sugar
2 egg yolks
4 c. flour
1/2 tsp. vanilla extract
2 egg whites, beaten
several T. slivered almonds (optional)
Beat butter until creamy. Add powdered sugar gradually, beating
until it is well blended. Add egg yolks and beat a few minutes
longer. Work in flour gradually. Add vanilla extract. Refrigerate
for a couple of hours. Roll out dough between waxed paper to a
thickness of 1/4 inch. With floured cookie cutters, cut out cookies
from the dough. Place them on greased baking sheets. Brush with
tops with beaten egg whites. If desired, sprinkle the tops with
slivered almonds. Bake in a 350F oven for 10 minutes; then reduce
the heat and bake 2 minutes longer, or until th cookies are golden
brown.