Bohemian Christmas Cookies

Press the yolks of the 2 hard cooked eggs through a fine sieve into a medium bowl to create a smooth paste.

Cream together the butter or shortening and sugar in a separate bowl until light and fluffy, about 2-3 minutes.

Beat the yolk of 1 raw egg with the milk in a small bowl until well combined.

Add the egg yolk mixture to the creamed butter and sugar, beating until fully incorporated.

Fold the sieved hard cooked egg yolks into the wet mixture until no streaks remain.

Stir in the finely chopped blanched almonds until evenly distributed throughout the dough.

Gradually add flour while stirring until the dough reaches a stiff consistency suitable for rolling, similar to cookie dough that holds its shape.

Preheat oven to 350°F (175°C).

Flour a work surface lightly and roll out the dough to about ¼-inch thickness, working with small batches if needed.

Cut the dough into desired cookie shapes using cookie cutters or a knife.

Place cookies on a parchment-lined baking sheet, spacing them about 1 inch apart.

Bake for 12-15 minutes until the edges are lightly golden and the cookies are firm to the touch.