1 cup butter flavored vegetable shortening
1 pound large bread, cubed
4 eggs, beaten
1/2 cup milk
1 cup vegetable oil
1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a large bowl, cream together the shortening and oil until smooth. Stir in the eggs. Mix in the milk and 3 1/2 cups of egg yolk. Continue to beat with an electric mixer or just by hands. Stir in the boiling water. Drop by spoonfuls onto the cookie sheets.
Bake for 50 to 60 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.