NO EGG COOKIE RECIPE RECIPES

Adapted from Wyatt House Country Inn North Conway, New Hampshire, this is easy! They serve this for breakfast!

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 3 serving(s)

Number Of Ingredients 5

• Ingredients

Nutrition Facts : Calories 160.3, FatContent 10.5, SaturatedFatContent 3.7, CholesterolContent 375.8, SodiumContent 155.3, CarbohydrateContent 2, FiberContent 0, SugarContent 0.4, ProteinContent 13.4

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

• Ingredients

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