Egg Yolk Cookies Recipes

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 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

Egg Yolk Cookies image

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

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

CITRUS EGG YOLK COOKIES

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

Citrus Egg Yolk Cookies image

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

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

EGG YOLK COOKIES

These simple egg yolk cookies truly melt in your mouth. They're thin cookies, just like my Grandma used to make. -Kathy Gagliardi, Holmdel, New Jersey

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 7

Egg Yolk Cookies image

Steps:

Press hard-cooked egg yolks through a fine-mesh strainer into a bowl. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cooked egg yolks and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. fluted cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Brush with egg yolk., Bake until lightly browned, 12-14 minutes. Remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 3mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

4 hard-boiled large egg yolks
1 cup unsalted butter, softened
1/2 cup sugar
1 tablespoon vanilla extract
2-1/2 cups all-purpose flour
Dash salt
1 raw large egg yolk, lightly beaten

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