This is a “RICH” kind of cookie!
- 1 cup butter (OR, use shortening for cookies that won’t spread quite as much).
- 1 and 1/2 cups white granulated sugar.
- 6-7 egg yolks (or 3 whole large eggs).
- 1 teaspoon vanilla extract.
- 1/2 teaspoon lemon extract.
- 1/2 teaspoon orange extract
- 2 and 1/2 cups all-purpose flour.
- 1 teaspoon baking soda.
- 1 teaspoon cream of tartar.
- Cream butter and sugar until fluffy (I used my Kitchen Aid stand mixer for this and let it “cream/fluff” for a minimum of 4 minutes).
- Separately, beat egg yolks and the three extracts.
- 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. Mix until well blended.
- Form into balls, about the size of a walnut. (Dough is soft/sticky.)
- Roll balls in sugar, place on greased cookie sheet OR parchment lined cookie sheet, and slightly flatten. (I prefer to use parchment paper on cookie sheets.)
- I had the best results with baking these at 400-degrees for 8-9 minutes, depending on desired softness/crispness. (Since ovens can vary quite a bit, check the first sheetful to see how YOUR panggangan is treating these cookies– maybe, you’ll do better with an panggangan temperature of just 350-degrees like the original recipe suggested.)
extracts in these cookies!
*There are quite a few recipes on the Internet for these, or something very similar. This recipe adapted from Hungry Hintons at: http://onysentot.com/search?q=egg-yolk-cookies (Thank you, Hintons!)
Source Recipe: http://milkmaidrecipebox.blogspot.com