This is The Complete Holiday Cookbook from the 60's, and it has several Easter menus, including "Dressed-Up Easter Monday Supper." That menu is supposed to include: Creamy Mushroom Bisque, Slice Ham, Egg Salad Sandwiches, and desserts including Easter Lily Cookies. This one could really have used a photo, but I think I can figure it out:
Easter Lily Cookies
1 cup egg yolks
1 cup sugar
1/2 tsp. vanilla
Pinch of salt
1 cup flour
Beat egg yolks until light; add sugar gradually, beating constantly. Add vanilla and salt. Stir in flour with spoon. Drop batter onto grease baking tin and spread out, making a flat circle 2 1/2 to 3 inches in diameter. Make 3 or 4 circles. Bake at 375 degrees until tinged with brown, 10 to 13 minutes. Remove pan from oven and place on oven door; quickly shape cookies into lilies. Serve filled with whipped cream and garnish with cherries.
I think these are supposed to be 3-D cookie - the petals would gently be formed up like little cups. Perhaps this would be better done in muffin cups, like these, from the Betty Crocker Hostess Cookbook, 1967:
½ cup shortening (part butter or margarine)
½ cup sugar
¾ tsp. vanilla
1 ½ cups self rising flour
1/8 tsp. soda (baking soda)
Strawberry, cherry or apricot preserves
Mix shortening, sugar, egg and vanilla. Stir flour, salt and soda together; blend into shortening mixture. Mix thoroughly with hands. Refrigerate dough several hours or overnight. Heat oven to 400F. Roll dough 1/8 inch thick on lightly floured cloth-covered board. Cut with 3-inch round scalloped cutter. Ease rounds into muffin cups. Fill each with ½ tablespoon preserves. Bake about 12 minutes. Cool a few minutes before removing from muffin cups. Set each tartlet on a washed green leave, if desired. Makes about 18 tartlets.