| • | Place the eggs in a medium saucepan and pour enough water to cover them.
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| • | Boil the water and remove from heat.
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| • | Cool the eggs and peel them.
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| • | Separate the yolks and whites.
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| • | Crumble the yolks and set aside.
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| • | Combine together butter, sugar and vanilla extract. Beat them till creamy.
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| • | Add raw egg yolks and crumbled hard boiled egg yolks. Mix well.
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| • | Add all-purpose flour and salt. Mix well to form dough.
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| • | Refrigerate the dough until chilled.
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| • | Divide the dough into small balls.
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| • | Roll out each ball into ¼ inch thickness.
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| • | Grease a cookie sheet.
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| • | Cut into 2 inch round shapes and place on the cookie sheet.
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| • | Take a small bowl and beat together 1 egg white and water.
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| • | Brush the tops of the cookies with egg white glaze.
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| • | Sprinkle poppy seeds over the cookies.
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| • | Bake the cookies at 350 °F (175 °C) for 10 to 12 minutes or till they are lightly browned. |
