EGG YOLK ORANGE RECIPES

Steps:

• Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes.
• Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.

Steps:

• Preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside.
• In a medium bowl, cream together the butter and sugar until light and fluffy. Add in the egg yolks, vanilla, lemon and orange extracts, and beat until fully combined.
• In a separate bowl, mix together the flour, baking soda and cream of tartar. 
• Slowly add the dry ingredients to the wet ingredients, and mix until fully incorporated.
• Using a medium cookie scoop (or using your hands), scoop the cookie dough onto the prepared cookie sheets.making sure they are at least 2 inches apart.
• Bake in the preheated oven for 8-10 minutes, or until the edges begin to brown.
• Remove from oven and allow to cool on the cookie sheets for 10 minutes, then transfer to wire racks to cool completely.