EGG YOLK BISCUITS RECIPES
EGG YOLK COOKIES RECIPE - FOOD.COM
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
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
CITRUS EGG YOLK COOKIES RECIPE | ALLRECIPES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper.
- Beat sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat egg yolks, vanilla extract, lemon extract, and orange extract together in another bowl. Add egg yolk mixture to butter mixture; beat well.
- Sift flour, baking soda, and cream of tartar together in a bowl. Stir flour mixture into butter mixture until dough is well-blended. Roll dough into walnut-size balls and place on prepared baking sheets. Press dough balls to slightly flatten.
- Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.
Nutrition Facts : Calories 71.2 calories, CarbohydrateContent 9.1 g, CholesterolContent 28.6 mg, FatContent 3.6 g, FiberContent 0.1 g, ProteinContent 0.8 g, SaturatedFatContent 2.1 g, SodiumContent 43.7 mg, SugarContent 5 g
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When I saw this biscuit on TV, it felt very cute and vivid, and it was golden in color, very beautiful, shaped like a horseshoe, and very cute. Therefore, I had the urge to make it at that time.
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In fact, the ingredients for making horseshoe egg yolk biscuits are also relatively common. They are mainly made of flour, butter, egg yolk, powdered sugar and other ingredients. However, I changed the raw custard powder in the original recipe to pumpkin powder. Although it is troublesome to make pumpkin powder by myself, it will be healthier and more nutritious to eat. The taste is also unique. The biscuits are crispy and slippery in the mouth. They also have a strong aroma of milk, eggs and chocolate. They are very wonderful, and they are also great as an afternoon tea.
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