Recipe by mianbao
Adapted from The Cookie Book, edited by Ruth Berolzheimer, 1949. I haven't tried these, but they seem to be a good way to use up egg yolks, both hard boiled, and raw. BTW, you can freeze any raw egg white in freezer safe containers as is, just defrost in the fridge overnight to use in meringues or angelfood cake. I would not advise freezing cooked egg white. Feel free to halve the recipe if that is more convenient for you. 1 1/2 cups butter equals 12 oz. I am not sure of the preparation time, but have excluded the time for boiling the eggs. The cooking time is for one batch.
Top Review by The Kissing Cook
This is the recipe that my Norwegian grandmother had taught me to make some-odd 43 years ago. I've been making them ever since. The only thing I DON'T do is to egg wash and put sugar on them. These also work well with a cookie press. She used to make these cookies with a chocolate meringue cookie so she could use up her egg whites. TRY THESE - - YOU WON'T BE SORRY!!!!
- 6 hard-cooked egg yolks
- 6 egg yolks, uncooked
- 1⁄4 teaspoon salt
- 3⁄4 cup sugar
- 1 1⁄2 cups butter, softened but not melted
- 3 cups flour
- 1 egg white, slightly beaten
- coarse sugar
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Press the hard cooked egg yolks through a sieve, into a mixing bowl.
- Add the sugar, salt and uncooked egg yolks, and beat thoroughly with mixer.
- Add the butter and flour alternately in small amounts, mixing in after each addition.
- Cover and chill until stiff.
- Roll the dough into ropes 1/4 inch in diameter and 5 inches long.
- Form rings by crossing the ends and pressing slightly.
- Dip, first into egg white, and then into the sugar, and place on cookie sheets with some space between them (the book does not say whether to grease the sheets or not, but I would do so, if not using silpat or parchment).
- Bake at 400 degrees F for 8 to 10 minutes, but check slightly earlier to make sure they aren't browning too fast.
- Remove from sheets and cool on racks.