Prep 2 hrs
Cook 12 mins
When I was a kid we made these cookies to use extra egg yolks. They are reminiscent of Snickerdoodles, but much better! Prep time includes chilling the dough.
- 1⁄2 cup butter flavor shortening
- 1 1⁄2 cups sugar
- 4 egg yolks
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 1⁄2 cups flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup finely chopped pecans
- 2 teaspoons cinnamon
- Mix together shrtening, sugar and egg yolks.
- Stir in milk and vanilla.
- Add in flour, baking powder and salt.
- Chill dough.
- Roll into balls the size of walnuts and roll balls in mixture of nuts and cinnamon.
- Place 3 inches apart on an ungreased baking sheet.
- Bake at 400 degrees for 12-15 minutes, until golden brown, but still soft.
- Yields 5 dozen 2-inch cookies.
Made a half recipe (although got about 20 regular sized cookies) to use up some egg yolks. They were good, but very, very crispy...they crumbled into pieces on touching them, although probably my fault...might've left them in a little too long. I put the cinnamon into the batter and left out pecans since we didn't have any. Good cookies! Thanks for the recipe!
Great Dough! I made an angel food cake- had 12 yolks to use up- so I finally got to make these. I doubled all of the other ingredients but use all 12 yolks- so the eggs were tripled. I added chocolate chips- no pecan or cinnamon. Baked at 375* for about 15 minutes. Let sit on pan for a minute then moved to cooling rack. They are VERY good- soft and a nice change from the traditional choco. chip dough. Thanks for sharing- a KEEPER !!
These are very good cookies!!! I had a bit of troubel with baking them , I think my oven is too hot , so I had to adjust the temp. to 350 and cook for 14 minutes. They came out great!! I made half with the nuts and half without ... just cinammon and sugar on those. Both were delicious! Thanks for a great recipe!!