Hoop Cookies Surely no one makes cookies like Grandma makes cookies, and any grandchild will tell you so! These were favorites, and Grandma usually made three or four batches of them at a time. 3/4 cup butter 1 cup granulated sugar 3 raw egg yolks 4 cooked egg yolks, sieved 1 lemon rind, grated 2 tsp mace 1/2 tsp vanilla 1/2 tsp salt 3 cups flour Cream butter and sugar until light and fluffy. Reserving one of the raw egg yolks, beat in the remaining ingredients except the flour; work the flour in by hand, one cup at a time. The dough should be very stiff; if necessary, work in a little more flour. Smooth out the dough by kneading it for 3 or 4 minutes. Chill for 1 hour. Roll out 1/4" thick on a floured board, cut cookies using a doughnut cutter. Place on a very lightly greased cookie sheet, and brush with remaining raw egg yolk beaten with a little cold water. Sprinkle with sugar before baking, or frost after baking with red and green frosting to resemble wreaths. Bake in a slow oven (325º) about 15 minutes, or until a pale golden brown. Makes about 6 dozen hoops.