I doubt it, eggs, or just the yolks (used raw) are usually one of the "Wet" ingredients in a cookie recipe, and are used to add moisture to the cookie and to hold all the ingredients together (bind them). Using hard boiled egg yolks would not add moisture to the cookie or bind the ingredients together... it would just add crumbled egg yolks to the cookie... that would be disgusting.

YES THERE IS A RECIPE!!! GERMAN BUTTER COOKIES 8 hard boiled egg yolks, mashed. 1 lb softened butter 1 cup sugar 1 tsp almond flavoring 4 cups flour (sifted) Cream butter, adding sugar gradually. Add egg yolks and almond flavor. Add flour slowly, mixing well, but DO NOT OVERKNEAD. Using a cookie shooter, press onto parchment-lined baking sheet. If you are using a flower-shaped shooter, you can put a smudge of jelly, or a small chocolate morsel or 1/2 a maraschino cherry in the center of each one - but don't use sprinkles, they just detract from the cookie. Bake at 400 degrees until the edges are JUST brown. Any more than that, and they are overbaked

Growing up we made a cookie using 13 hard boiled eggs in the dough. It was a cut-out cookie. Don't have the recipe, but would love it! You brush vanilla sugar and crushed walnuts on top!

Yes, there is a "hard-boiled egg yolk" cookie. My grandmother and her best friend would start baking a couple of weeks before Thanksgiving -- my favorite cookie was simply called "Grandmother's Christmas Cookies." She and her friend would bake and decorate 100's of cookies storing them in tins so both the Work and Traum families could enjoy them from Thanksgiving through New Year's Day. She would also make crispy anise cookies which were stamped with a wooden mold creating a design on top. My grandmother and her friend were both from German descent. Here is her "hard-boiled" egg yolks cookie recipe: Grandmother's Christmas Cookies 11 hard boiled eggs yolks grated-- yolks only 1 whole raw egg 1 lb butter 2 cups sugar (reduce by 1/2 cup for less sweet cookie) 4 cups of flour 1 cup of finely grounds pecans or pecan meal Cream butter, grated yolks, raw egg until light and well blended. Add sugar blend well. Add flour and nuts mix well. Form dough into two balls and refrigerate for 1 hour. Roll dough to 1/4" thick, using holiday cookie cutters, make your cut-out and place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until golden. Watch carefully I find that it varies by oven. Cool and decorate with buttercream icing for the holidays. You can also roll thinner for a crispier cookie --these burn quickly so watch carefully.