(Yield: 3 dozen cookies)
Combine 2 cups of water and 1/4 teaspoon salt in a saucepan and heat. Separate 4 egg yolks from the whites and drop them from a saucer, on at a time, into the hot salted water. Cover and simmer until hard cooked. Mix 1/2 cup sugar with 1/2 cup butter or margarine and stir until fluffy. Blend in 1 teaspoon pure vanilla extract and 1/2 teaspoon pure almond extract. Put the hard-cooked egg yolks through a sieve and add. Sift 1 1/3 cups sifted all-purpose flour with 1/2 teaspoon salt, add to the creamed mixture alternately with 2 tablespoons top milk or light cream. Mix well. Put mixture through a cookie press onto ungreased cookie sheets. Decorate as desired with colored sugar or glazed fruit. Bake 6 to 8 minutes in a preheated moderate oven (350 degrees F.)
(clipping probably from the Rocky Mountain News or The Denver Post)
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