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Great way to use up left-over egg yolks. These cookies are very good. I had five egg yolks in the freezer and added one fresh yolk (froze the white for use later on). I did not have the extracts but since we love ginger I used three dessert spoons ginger syrup and four teaspoons ginger powder. (no, they were not too gingery at all). Furthermore I used 1/2 cup butter and 1/2 cup margarine and since I discovered that I was almost out of flour I used two cups flour and 1/2 cup quick-cooking rolled oats. I got 52 cookies and they baked for almost 11 minutes. The cookies were crisp around the edge and nice and soft in the center. In short, delicious. Thanks for posting.
I had leftover egg yolks and didn't want to waste them so I made these cookies but changed a few things. These are way high in fat and carbs. I don't eat a lot of fatty things. So, to make these lower in sugar and fat. I replaced all the sugar with same amount of replacement sugar that does not cause stomach upset! I replaced 1/2 the fat with 1/2 applesauce (baby food style) and 1/2 butter. All of this worked well. The cookies are not terribly sweet which I love and the lower fat made me feel better about eating these. They're filling too. Next, I plan to find a way to lower all the fat. Oh, and I didn't have any orange extract so I used orange zest.
This recipe was really easy to do (I did with my 9 year old daughter), they turned out great, and my entire family loved them. I only had 3 yolks that I needed to use up so I made a half batch. I didn't have any orange or lemon so I substitued for 1 tsp almond, also I had to add some more flour to recipe as it seemed too loose. I will definately make this again with my leftover egg yolks - thanks for sharing.
Turned out great. Used lemon and vanilla. Got 21 out of half a recipe.
I agree, it's a great way to use left-over egg yolks. I did not have lemon or orange extracts so I experimented with coconut and pineapple extracts. Instead of rolling them in sugar I patted them with sweetened coconut. I got 50 cookies and cooked them in a conve=ction oven for 8 minutes
Awesome recipe. I omitted the vanilla, doubled the lemon and orange extracts, used half white and half brown sugar, and added 1 tsp lemon peel and 1 cup dried cranberries... to really amp up the flavor. Will make an almond version next.
This recipe is super easy, is a great way to use up egg yolk and the basis uses things that you most certainly have on hand in your kitchen. I did not use the lemon and orange extract, because I didn't have it. I did one batch with 1t of vanilla extract and 1t of rum extract. And I did one batch with 1t of vanilla and 1t of strawberry extract. I rolled the rum ones in plain white sugar and the strawberry ones in a mixture of white and red sugar, 'cause it's Christmastime. The rums ones are better than the strawberry, but both were good. Easy recipe to be able to tweak to what you have in the house.
I did not try the recipe exactly as written, but it inspired me to make a cookie more suited for fall. I used vanilla and almond extracts, and I used a mixture of cinnamon and sugar to roll them in before baking. AMAZING. I used half butter/half shortening, too, and I replaced about a third of the flour with whole wheat white flour. You can't even tell. YUM!
Yummy!!! I didn't have shortening or the lemon or orange extracts, so I used butter and 2 tsp of vanilla. They were great!! Tasted like snicker-doodles minus the cinnamon. I'm making more today and I'll roll them in cinnamon-sugar instead! Thanks so much for this recipe, I can't stand wasting food and I had so many yolks left from the angel food cake I made.
These were great. Added a few white chocolate chips but otherwise followed the recipe exactly. Downside - these are terribly unhealthy - so I'll be eating the egg whites in my diet and baking these sinful goodies and giving them away to use my yolks!