Egg Yolk Sugar Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 57
Ingredients
2 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 (slightly rounded – not quite ¾) teaspoon salt 2 sticks (8 oz) unsalted butter (if you use salted butter, use only ¼ tsp. salt), softened 2 cups, scant, granulated sugar 3/4 teaspoon good vanilla extract 1/2 teaspoon lemon zest 3 egg yolks
Thoroughly stir together first three ingredients. If you have time, sift them. I didn’t and the cookies turned out fine. Stir in the salt.
In a mixing bowl, cream the butter and sugar. Beat in the vanilla and lemon zest, then one by one, beat in the egg yolks.
Slowly stir in the flour mixture. When mixture is well mixed, form into 1 inch balls and place balls about 2 inches apart on a non-stick or parchment lined cookie sheet. Bake at 350 F for 10-12 minutes or until the cookies start to brown around the edges. Mine took about 12 minutes to brown. Let cool on cookie sheet for 2 minutes, then transfer to a cooling rack.
Serving Size: makes 57 cookies
Number of Servings: 57
Recipe submitted by SparkPeople user YELLIE20.
In a mixing bowl, cream the butter and sugar. Beat in the vanilla and lemon zest, then one by one, beat in the egg yolks.
Slowly stir in the flour mixture. When mixture is well mixed, form into 1 inch balls and place balls about 2 inches apart on a non-stick or parchment lined cookie sheet. Bake at 350 F for 10-12 minutes or until the cookies start to brown around the edges. Mine took about 12 minutes to brown. Let cool on cookie sheet for 2 minutes, then transfer to a cooling rack.
Serving Size: makes 57 cookies
Number of Servings: 57
Recipe submitted by SparkPeople user YELLIE20.
Nutritional Info Amount Per Serving
- Calories: 78.4
- Total Fat: 3.5 g
- Cholesterol: 19.4 mg
- Sodium: 43.3 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.1 g
- Protein: 0.7 g
Member Reviews