Wednesday, 4 April 2012

Leftover Egg Yolks? Make Sugar Cookies!

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I'm off to San Francisco in an hour, for a nice long visit with friends and family (I finally get to meet my first niece!) and a wee vacay, but I wanted to get a quicky post in before I disappear for a week or two.

So, remember that promise I made in the meringue post about a use for the leftover yolks?  Well, I'm going to deliver!  These sugar cookies are easy and quick, and best of all, they use egg yolks in place of whole eggs, which is not only convenient but also delicious and rich and chewy.


Since I discovered this basic recipe (which was only a few weeks ago), I've already made these twice!  The second time I added the zest of two rapidly-shriveling oranges from our neglected fruit bowl, and the cookies came out even tastier: citrusy and sweet at the same time.

So if you're making something that calls for egg whites, and you don't want to waste the yolks, this is a great recipe to have on hand.  It's adaptable and easy and a total crowd-pleaser!

PS If you don't want to use your egg yolks right away, they'll keep in the fridge for a day or two if you put them in an airtight container with a bit of sugar mixed in to stabilize them.


Egg Yolk Sugar Cookies:
     from Allrecipes

Preheat oven to 350F/175C and lightly grease or line 2 cookies sheets.

In a large bowl, cream together until fluffy: 
     1 1/4 c white sugar 
     1 c (225g) butter, rm temp

Beat in: 
     3 egg yolks 
     1 tsp vanilla 

Mix together and add to egg mixture: 
     2.5 c flour 
     1 tsp baking soda 
     1/2 tsp cream of tartar

Roll dough into walnut-sized balls and place on cookie sheets, about 2 inches apart.  Bake in preheated oven until just golden and cracked, about 10-12 minutes.




10 comments:

  1. I made these wonderful cookies with the grated orange peel, added dried cranberries, and used 1.5 tsp of baking powder instead of soda & tartar, and they were so good!!! Thanks for posting this recipe, I will make these again!

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    1. I'm so glad you liked them! Now that you've reminded me of this recipe, I'm kind of regretting using store-bought egg whites for the Angel Food cake I made last night...
      Oh well, there's always next time.
      ~A

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  2. This is just what I was looking for, thanks for the great recipe!

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  3. These were amazing. They looked like perfect, store bought cookies but tasted a million times better. Thanks for posting1

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    1. I'm glad you liked them as much as I did!

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  4. I tried this recipe using cinnamon, unfortunatly after i rolled them into balls, they becaome squares in the oven,( i had pressed down a bit on them) i didn realise that they would spread that much.

    anyways, i loved the recipe, will definitely be trying it again but with different flavours

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    1. Oh dear, I'm sorry they didn't turn out looking the way you wanted... but I hope they tasted good anyway!

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  5. I made these last night to use up some left over egg yolks from the cake I made in my last blog. I found the link over at fortysomething.ca. I made one half with cinnamon and raisins, and the other with lemon zest. They both smell and taste delicious. Thanks for the recipe :)

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    Replies
    1. No worries at all – glad you like them as much as I did!

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