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Egg Yolk Cookies

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Ingredients

Adjust Servings:
1 cup butter (or shortening for cookies that won't spread quite as much)
1 1/2 cups sugar
6 egg yolks (or 3 whole eggs)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
1 pinch salt

Nutritional information

70.9
Calories
31 g
Calories From Fat
3.5 g
Total Fat
2.1 g
Saturated Fat
24.7 mg
Cholesterol
51.5 mg
Sodium
9.1 g
Carbs
0.1 g
Dietary Fiber
5 g
Sugars
0.8 g
Protein
15g
Serving Size

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Egg Yolk Cookies

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    Cuisine:

    These are delicious! used almond extract and some vanilla and the cookies taste like Spritz! We think Spritz are so good but also time consuming so what an easy way to have that wonderful flavor in a big batch of cookies. Thank you and so glad I can use the egg yolks!

    • 40 min
    • Serves 60
    • Easy

    Ingredients

    Directions

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    Egg Yolk Cookies, I love making homemade angel food cakes and meringues, but unfortunately hate the waste of egg yolks Recently, my range decided not to cooperate on my daughter’s birthday, so I attempted three times in one day to make her ‘promised’ angel food cake resulting in 36 egg yolks left over YIKES! I made a ton of my Homemade Neverfail Egg Noodles, but I could only stand to have so many noodles made ahead, so I was on a mission This is the recipe I found, then modified, from one of my Open Line Cookbooks (a radio station recipe program I loved listening to with Mom as a young girl) The recipe does not require chilling prior to rolling and baking, but I prefer to anyway, and in between cookie sheets I like to double this recipe, as well as most cookie recipes to be quite honest I think this would also work well pressed out as a cookie dough for a dessert pizza, although I haven’t tried that yet I have also used frozen egg yolks with great success, so there is no need to take on both an angel food cake project or meringue project and cookies in the same day These also freeze well after baking; I haven’t tried freezing them before baking yet I hope you find this recipe as useful as I do!, These are delicious! used almond extract and some vanilla and the cookies taste like Spritz! We think Spritz are so good but also time consuming so what an easy way to have that wonderful flavor in a big batch of cookies Thank you and so glad I can use the egg yolks!, I often have yolks left over so these are great, but I did try to make them healthier and wheat-free I added chocolate chips so i halfed the sugar Didnt want them too sweet No problems from that I also subbed 1/2 applesauce for 1/2 the butter I also used a combo of 1 1/2 cups rice flour and 1 cup oats [I also have used 2 cups rice flour to 1/2 cup oats another time to good effect] I only had vanilla extract so i doubled that and winged it with 1 1/2 baking powder instead of baking soda and cream of tartar (Curious how lemon juice would work instead of cream of tartar ) I plopped them onto parchment-papered pan with a teaspoon and didnt roll or sugar them I cooked them in my oven for about 13 minutes They were very good, quite cake-y because of my adjustments, and not too sweet but with the sweet kick of chocolate I’d like to try them in the future with lemon and cranberries


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    Steps

    1
    Done

    Cream Butter and Sugar Until Fluffy.

    2
    Done

    Separately, Beat Egg Yolks and Add Extracts and Salt.

    3
    Done

    Add Beaten Egg Yolk Mixture to Creamed Butter and Sugar.

    4
    Done

    Blend Well.

    5
    Done

    in a Separate Bowl, Whisk Together Dry Ingredients (flour, Baking Soda and Cream of Tartar).

    6
    Done

    Add Dry Ingredients to Creamed Butter, Sugar and Egg Mixture, Mixing Until Well Blended.

    7
    Done

    Form Into Balls About the Size of a Walnut.

    8
    Done

    Roll Balls in Sugar, Place on Greased Cookie Sheet or Parchment Lined Cookie Sheet, and Slightly Flatten.

    9
    Done

    Bake at 350 Degrees F For 8 to 10 Minutes, Depending on Desired Softness/Crispness.

    Avatar Of Stephen Anderson

    Stephen Anderson

    Dessert diva known for crafting elegant and delightful sweet treats.

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