Egg Yolk Cookies

Total Time
20mins
Prep
10 mins
Cook
10 mins

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!

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Ingredients

Nutrition

Directions

  1. Cream butter and sugar until fluffy.
  2. Separately, beat egg yolks and add extracts.
  3. Add beaten egg yolk mixture to creamed butter and sugar.
  4. Blend well.
  5. In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar).
  6. Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended.
  7. Form into balls about the size of a walnut.
  8. Roll balls in sugar, place on greased cookie sheet or parchment lined cookie sheet, and slightly flatten.
  9. Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.