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!
These are great! My younger daughter and I went searching for a good cookie recipe to use up lots of egg yolks after my older daughter made a double batch of meringues earlier this afternoon.
These Egg Yolk Cookies are nice and crispy, but also tender. They were very easy to make with my six year old baking partner! I used butter, one stick with salt and one stick without salt. We added a half of a package of strawberry jello for flavor and pink color, mixing it in with the egg yolks and the vanilla and letting the mixture sit for 5 minutes to allow the gelatin to absorb the liquids-- I didn't have lemon or orange essence on hand, hence the switch in flavoring tactics. They are also pink in honor of Valentine's Day and because it's my younger daughter's favorite color right now! I doubled the vanilla to 2 tsp to try to keep the same amount of wetness.
We mixed in a bag of white chocolate chips, too at the very end. Cooking them for 8 minutes was perfect (so that the pink wouldn't become brown). These cookies are very soft when you first take them out of the oven, but they crunch up nicely after the melted sugar in the mix cools and re-hardens. The cookies spread slightly, but not as much as I thought that they might. They still stayed fairly thick. I would definitely make these again!
I made these delicious cookies (called biscuits in South Africa) using 3 egg yolks, 1/2 tsp vanilla essence, 1 heaped teaspoon each of lemon and orange rind as I did not have any extracts. The biscuits did not have to go into the fridge as they were not sticky at all and I am thrilled with them.
These are like little bites of sunshine. I really love the subtle citrus flavor in these. I used egg yolks only and will be using the whites for another cookie recipe later this evening. Thanks for a keeper!
YUM... I just made these cookies, (doubled the batch, because I had a dozen yolks from making an angel food cake) I can't stop eating them! I will freeze half of the dough for later. Used 1/2 butter & 1/2 shortening. This is a keeper! I bet it would make a great fruit pizza crust.
This recipe is the BEST! I used the egg yolk only version, they were just like soft delicious sugar cookies! They are one of my favorite cookies!
This is the 3rd time I've made these, and the 1st time with whole eggs. Both ways produce such super cookies. My 14 yr. old DS inhales them. Cindy Lynn is right to suggest chilling the dough before rolling. The dough can be very sticky. I like to freeze some of the dough as it defrosts quickly and warm and fresh cookies are just minutes away.
Absolutely fantastic! I've been making this recipe constantly for the past six months, and everybody (including me) has gobbled these down like a pack of hungry wolves! The lemon and orange flavoring was a fantastic idea! I have found, however, that when you use 3 whole eggs instead of just egg yolks, the cookies are a lot chewier and softer. The ones with just egg yolks tend to spread out a lot more and get harder and crispier more quickly. Since I prefer my cookies soft & chewy, I usually make mine with whole eggs. I have to bake these a little longer (the full 10 minutes at least). Anyways, with all of that out of the way, I would just like to congratulate (and thank) you for posting my friends' (and I mean all of my friends) favorite cookie recipe of all time! :-)
awesome! I omitted the orange and lemon extracts and used vanilla extract, almond extract and fresh lemon and orange zest instead. deliciously light and flavorful. Thank you!
Oh WoW...what a great cookie! used lemon and vanilla and mixed in sugar with green sugar..mmmm