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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (15g) Recipe makes 60 servings |
||
| Calories 70 | ||
| Calories from Fat 31 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.5g | 5% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 27mg | 9% | |
| Sodium 43mg | 1% | |
| Potassium 16mg | 0% | |
| Total Carbohydrate 9.1g | 3% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 5.0g | ||
| Protein 0.8g | 1% | |
Ingredients
- 1 cup butter (or shortening for cookies that won't spread quite as much)
- 1 1/2 cups sugar
- 6 egg yolks (or 3 whole eggs)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1/2 teaspoon orange extract
Directions
1
Cream butter and sugar until fluffy.2
Separately, beat egg yolks and add extracts.3
Add beaten egg yolk mixture to creamed butter and sugar.4
Blend well.5
In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar).6
Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended.7
Form into balls about the size of a walnut.8
Roll balls in sugar, place on greased cookie sheet or parchment lined cookie sheet, and slightly flatten.9
Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Hand-formed
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Finger Food
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Occasion > To Go... > Brown Bag
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #1334422
On Jul 25, 2009
Indeed great way to use leftover egg yolks. Just did it with my kids, 48 cookies, delicious. Thanks for the great suggestion.
From: Chef Dudo
On Jul 4, 2009
Great way to use up left-over egg yolks. These cookies are very good. I had five egg yolks in the freezer and added one fresh yolk (froze the white for use later on). I did not have the extracts but since we love ginger I used three dessert spoons ginger syrup and four teaspoons ginger powder. (no, they were not too gingery at all). Furthermore I used 1/2 cup butter and 1/2 cup margarine and since I discovered that I was almost out of flour I used two cups flour and 1/2 cup quick-cooking rolled oats. I got 52 cookies and they baked for almost 11 minutes. The cookies were crisp around the edge and nice and soft in the center. In short, delicious. Thanks for posting.
From: Chef #490764
On Apr 21, 2008
These are delightful little cookies. I used 2 teaspoons vanilla and omitted the other extracts. I rolled the dough into balls and flattened slightly with the bottom of a glass dipped in sugar. These were not too sweet and perfect for a snack with a glass of cold milk. I got 55 cookies and we will enjoy every one of them :D.
From: Blanket Girl
On Jun 15, 2005
Wow! The extracts really make these great cookies. I had yolks leftover from another recipe, so I searched "egg yolk" and these came up. I didn't get 60 cookies out of it, more like 30, but I think I made them a little large. they really do smell and taste like fruit loops, (or trix, fruity pebbles, or any of those cereals). Thanks!!
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