Egg Yolk Cookies

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Nutritional Info
  • Servings Per Recipe: 100
  • Amount Per Serving
  • Calories: 72.6
  • Total Fat: 2.9 g
  • Cholesterol: 30.8 mg
  • Sodium: 47.7 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.3 g

View full nutritional breakdown of Egg Yolk Cookies calories by ingredient
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Introduction

Don't want to throw out those egg yolks after using the whites for angel food cake or egg white omelets? Make these scrumptious cookies for the kids! Your kids, the nieghborhood kids, kids at church or Scouts. . . . . Somewhere out there there's a kid just coming in from playing outside who would LOVE a cookie or three! Don't want to throw out those egg yolks after using the whites for angel food cake or egg white omelets? Make these scrumptious cookies for the kids! Your kids, the nieghborhood kids, kids at church or Scouts. . . . . Somewhere out there there's a kid just coming in from playing outside who would LOVE a cookie or three!
Number of Servings: 100

Ingredients

    1 cup (two sticks) butter, softened
    8 ounces neufchatel (or low fat cream) cheese, softened
    3 cups sugar

    12 egg yolks
    2 T lemon juice
    1 tsp orange extract
    2 tsp vanilla extract

    3 cups unbleached white flour
    2 cups whole wheat flour
    2 tsp baking powder
    2 tsp cream of tartar

Directions

Cream butter, neufchatel cheese, and sugar in large mixer bowl.

In a seperate bowl, whisk together the egg yolks, extracts, and lemon juice.

In (yet another!) bowl, whisk together the remaining dry ingredients.

Add egg yolk mixture to mixer bowl and mix until thouroughly combined.

Add dry ingredients, mixing until just combined (don't over-beat the mix!)

At this point, if you want to, I suppose that you can chill the dough and then roll it into walnut sized balls, roll the balls into sugar, and then proceed with baking directions below.

Oh! Make sure that you use parchment paper on your cookie sheets. If you don't have any, be sure to spray them with cooking spray.

What I did was this: use a small ice cream or cookie scoop (mine is really small - about an inch and a half on the open side) to scoop out even sized blobs of dough. When the cookie sheet is full, pour some sprinkles, colored sugar, or demerrera sugar into a small bowl, pick up the blobs, one at a time, and dip the tops into the sprinkles, then place bake on the cookie sheet. Use your fingers to slightly flatten each cookie.

Bake at 350 degrees until slightly browned on the bottom and edges. The original recipe said to bake these for 8-10 minutes. I'm not sure if it's because of the (many) changes I made, or if my oven temperature is off, but mine took 16-18 minutes to brown. So check the first batch often after 10 minutes and see how your oven cooks them!

Serving Size: MAkes 90-100 cookies

Number of Servings: 100

Recipe submitted by SparkPeople user CASERET.

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