Sunday, March 28, 2010

Egg Yolk Cookies

Now, what do you do with all those saved egg yolks? One idea is to make these yummy, rich, buttery snickerdoodle-like cookies.

1 cup butter or shortening (I used butter flavored crisco)
1 1/2 cups sugar
Egg yolks (just throw in all you saved from the schaumtorte or put in 6) You can use 3 whole eggs instead
1 1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar
1- 2 tsps. vanilla
1/2 tsp. lemon extract (opt)
1/2 tsp. orange extract (opt)

Cream butter and sugar til fluffy. Beat egg yolks with extracts and add to creamed mixture. Blend well. With mixer off, add dry ingredients, then turn on and mix in. Blend well. Form into balls. Roll balls in granulated sugar and place on sprayed cookie sheet. Bake at 350 for 7-8 minutes(longer if you like crispy).

1 comment: said...

I made these on Saturday. The recipe was only SLIGHTLY different. I was so happy to find a way to use the egg yolks left over from making a double batch of Royal Icing. Everyone loved the mixture of extracts in these. I haven't tried it with whole eggs, but I will-- someday.

I enjoyed looking at/through your interesting and beautiful blogsite.

My 'baby steps' recipe blog is at: