COOKIE RECIPES USING EGG YOLKS RECIPES

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EGG YOLK COOKIES RECIPE - FOOD.COM



Egg Yolk Cookies Recipe - Food.com image

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!

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 60 serving(s)

Number Of Ingredients 10

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

Steps:

  • Cream butter and sugar until fluffy.
  • Separately, beat egg yolks and add extracts and salt.
  • Add beaten egg yolk mixture to creamed butter and sugar.
  • Blend well.
  • In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar).
  • Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended.
  • Form into balls about the size of a walnut.
  • Roll balls in sugar, place on greased cookie sheet or parchment lined cookie sheet, and slightly flatten.
  • Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.

Nutrition Facts : Calories 70.9, FatContent 3.5, SaturatedFatContent 2.1, CholesterolContent 24.7, SodiumContent 51.5, CarbohydrateContent 9.1, FiberContent 0.1, SugarContent 5, ProteinContent 0.8

SUPER SPRITZ COOKIES RECIPE - FOOD.COM



Super Spritz Cookies Recipe - Food.com image

I got this recipe from the Super Shooter Idea Book. After trying different recipes, this one's my favorite. I think the rich flavor comes from the three egg yolks. I recommend using butter rather than margerine. It really gives the cookies that special flavor.

Total Time 39 minutes

Prep Time 30 minutes

Cook Time 9 minutes

Yield 75 cookies, 10 serving(s)

Number Of Ingredients 5

1 cup butter or 1 cup margarine
3/4 cup sugar
3 large egg yolks
1 teaspoon vanilla
2 1/4 cups sifted all-purpose flour

Steps:

  • 1. With an electric mixer at high speed cream butter until soft.
  • 2. Add sugar gradually, continuing to cream about 5 minutes until light and fluffy.
  • 3. Add egg yolks one at a time. Add vanilla. Beat well.
  • 4. Add flour in three additions. Mix well after each addition. Dough will be stiff.
  • 5. Shape dough into 2 rolls. Wrap in plastic wrap. Refrigerate at least one hour.
  • 6. Assemble gun. Fill with cookie dough.
  • 7. Bake 7-10 minutes (I bake for 9 minutes) until just starting to turn light brown around the edges, being careful not to overbake.

Nutrition Facts : Calories 340.8, FatContent 20, SaturatedFatContent 12.2, CholesterolContent 104.1, SodiumContent 165.3, CarbohydrateContent 36.7, FiberContent 0.8, SugarContent 15.1, ProteinContent 3.9

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