Egg Yolk Cookies
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 a
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.
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.
Ingredients
butter, sugar, egg yolks, all-purpose flour, baking soda, cream of tartar, vanilla extract, lemon extract, orange extract, salt