Recipe By Terry White
Rating
Published Jun 19th
Prep 15m Cook 10m Additional - Ready In 25m
Servings 60 servings Calories 71.2

Great recipe when you have made meringues and have leftover egg yolks.

Recipe Ingredients

  • 1 ½ cups white sugar
  • 1 cup butter, softened
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • ½ teaspoon orange extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper.
  2. 2 Beat sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat egg yolks, vanilla extract, lemon extract, and orange extract together in another bowl. Add egg yolk mixture to butter mixture; beat well.
  3. 3 Sift flour, baking soda, and cream of tartar together in a bowl. Stir flour mixture into butter mixture until dough is well-blended. Roll dough into walnut-size balls and place on prepared baking sheets. Press dough balls to slightly flatten.
  4. 4 Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.

Nutrition Facts

  • Calories 71.2
  • Carbohydrate 9.1 g
  • Cholesterol 28.6 mg
  • Fat 3.6 g
  • Fiber 0.1 g
  • Protein 0.8 g
  • Saturated Fat 2.1 g
  • Sodium 43.7 mg
  • Sugar 5 g

Reviews

  1. I'm always looking for a good way to use the egg yolks I have left over after making meringues or macarons, and this one jumped out at me! I targeted my choice of citrus by eliminating the lemon extract and using orange extract, some Grand Mariner and the zest of a big orange. Then on - Read more ...
  2. Delicious! Thank you for this recipe. It's great to have something to use all those yolks in.
  3. My 8-year-old son actually found this recipe on his own. I was making an angel food cake for my older daughter's birthday and needed only the egg whites. I made the comment, "I'll need to find a recipe that uses egg yolks," and also noted that I had accidentally added the cream of tartar to - Read more ...
  4. I didn’t have any lemon or orange extract even though I swore I did. Used almond extract instead. A great base cookie. I bet you could flavor however you wanted.
  5. I made a keto version by using almond flour and 1 cup of Swerve. I had 4 yolks leftover from another recipe, so I only used 2 cups of flour. Oh, and I used 1.5 tsp of baking powder and lemon zest (didn’t have lemon extract or cream of tartar). They were delicious—we ate 4 - Read more ...
  6. Bakes up easily with baking powder as a substitute with a bit of baking soda. If you are out of cream of tartar, yet have on hand baking powder and baking soda, then simply locate a conversion chart for an accurate substitution. As for sweetener, I used Truvia cane sugar blend, and decreased the overall - Read more ...
  7. I had 12 egg yolks to use up, so I doubled the recipe. Kept the batter in the fridge between baking to keep dough firm. They baked up beautifully and larger than expected so I made them a tad smaller. Even my husband, who if he became president would make all cookies except chocolate chip - Read more ...
  8. Fantastic use for egg yolks after making meringues. Texture was much like a snickerdoodle but the taste was citrus. I substituted lemon zest for the lemon extract.
  9. These were good! Very sweet and a little thinner and crispier than I expected. I had to add a tablespoon of water to keep the dough from crumbling too much. I would definitely make these again if I had six egg yolks to use.
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