Six Egg Yolk Cookies Recipes

EGG YOLK COOKIES

Egg Yolk Cookies 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!

Provided by Cindy Lynn

Categories Dessert

Time 20m

Yield 60 serving(s)

Number Of Ingredients 10

Ingredients

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, Fat 3.5, SaturatedFat 2.1, Cholesterol 24.7, Sodium 51.5, Carbohydrate 9.1, Fiber 0.1, Sugar 5, Protein 0.8

CITRUS EGG YOLK COOKIES

Citrus Egg Yolk Cookies image

Great recipe when you have made meringues and have leftover egg yolks.

Provided by Terry White

Categories Desserts Cookies

Time 25m

Yield 60

Number Of Ingredients 9

Ingredients

1 ½ cups white sugar
1 cup butter, softened
6 egg yolks
1 teaspoon vanilla extract
½ teaspoon lemon extract
½ teaspoon orange extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

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, Carbohydrate 9.1 g, Cholesterol 28.6 mg, Fat 3.6 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.1 g, Sodium 43.7 mg, Sugar 5 g

SIX EGG YOLK COOKIES

Six Egg Yolk Cookies image

These cookies are a classic that have been around for a very long time. These are wonderful to enjoy with family and friends.

Provided by The Southern Lady Cooks

Categories Cookies

Time 27m

Number Of Ingredients 11

Ingredients

1 cup shortening (softened (could use butter))
1 1/4 cups sugar or can use a sugar substitute
6 egg yolks or 3 whole eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon rum extract (could use regular rum)
1 teaspoon ground ginger
1/2 cup quick cooking oats
2/3 cup milk

Steps:

Cream shortening, sugar and egg yolks. Combine flour, baking soda and cream of tartar. Add to creamed mixture along with extracts, ginger, oats and milk. Make into balls about the size of a walnut and flatten on a sprayed cookie sheet with a fork. Bake in preheated 350 degree oven 10 to 12 minutes. Makes about 2 1/2 dozen cookies

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