Beat until pale 10 egg yolks and a third that number of egg whites. Add a large wineglass of pure spirits drop by drop, 2 spoons thick cream, and 1 teacup finely pounded sugar. Mix everything together, add enough flour to form a rather stiff dough, and roll out to the thickness of your little finger. Cut out circles with a glass, paint with butter, and sprinkle on sugar mixed with cinnamon. Arrange on a baking sheet and bake until the cookies brown and dry out slightly. These are served for dinner, with coffee or tea, and are good to take along when traveling.
This recipe is enough for two meals, so halve it for one.