Egg Yolk Cookies*

Posted on
A cookie recipe to use the egg yolks left behind
after making meringue type recipes…
Because of the dark-colored egg YOLKS, the dough
for these cookies IS much more yellow than most
cookie dough, BUT,… the night lighting
in my room made these baked cookies
look a ‘little’ more “yellowish/orangeish” than they really are.
Below:   Yesterday, I was making up a double recipe of egg-white-rich Royal Icing for the assembling of gingerbread houses which will be decorated with ‘seasonal candy’.  I wasn’t excited about the thought of dumping the yolks.  So,… the recipe below was one option for using the yolks.
The yolks you see below are SO ‘orange-ish’ because these eggs came from our free-range chickens– their diet of grasses, seeds and insects makes for beautiful yolks like these…
And,…………….. cookies like these!

INGREDIENTS:

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.
DIRECTIONS:
  1. 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).
  2. Separately, beat egg yolks and the three extracts.
  3. Add beaten egg yolk mixture to creamed butter and sugar.  Blend well.
  4. In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar).
  5. Add dry ingredients to creamed butter, sugar and egg mixture.  Mix until well blended.
  6. Form into balls, about the size of a walnut. (Dough is soft/sticky.)
  7. 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.)
  8. 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.)

 

 I like the flavor of the three different
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

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *