Saturday, January 29, 2011

Sugar Yolkies

This recipe makes a wonderful sugar cookie with a unique, light & airy texture.  They can be crispy or slightly chewy depending on how long you bake them.  A great way to use up leftover egg yolks!

6 egg yolks
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup shortening or lard
1/4 cup butter
1 teaspoon lemon extract*
1-3/4 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder


Preheat oven to 350 degrees F.

Sift together flour, salt, baking soda and baking powder and set aside. Cream together shortening, butter and sugar.  Beat in egg yolks and lemon extract, then mix in dry ingredients.  Chill dough at least an hour.  Roll dough into balls, then roll in white sugar and place on cookie sheet.  Flatten cookies with bottom of a glass that has been dipped in sugar.

Bake for 7-12 minutes or until a delicate golden brown (be careful not to over bake).

*Can substitute 1 teaspoon vanilla or almond extract



"Love just doesn't sit there, like a stone, it has to be made, like bread; re-made all the time, made new."
–Ursula K. LeGuin

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