1 c. butter or margarine,
1 c. sugar
1 tsp. vanilla
3 c. Martha White all-purpose
2 egg yolks
1/2 tsp. water
Cream butter and sugar until light and fluffy. Add eggs
and vanilla; beat until well blended. Stir in flour. Cover
and refrigerate at least 1 hour. Preheat oven to 350 degrees. Roll
out dough on lightly floured board or pastry cloth to 1/8-inch
thickness. Cut with cookie cutters. Bake on ungreased cookie
sheet 10 to 12 minutes or until golden brown. Mix egg yolks
and water. Divide among several small cups. Tint each with
different food color. Paint the cookies with small paint
brushes. If paint gets thick stir in a few drops of water.
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