German Egg Yolk Cookies Eier Kringel Food

KRIS KRINGLE COOKIES

Steps:

• Cream butter and sugar, then add eggs.
• In a small bowl, mix baking soda, cream of tartar, vanilla and evaporated milk.
• Add small bowl contents to creamed contents.
• Sift flour into mix and combine.
• Chill.
• Roll out on floured board.
• Cut out cookies with cookie cutters.
• Place on greased cookie sheet.
• Bake at 400 for 8-12 minutes.
• Use butter cream frosting to ice.

GERMAN EGG YOLK COOKIES (EIER KRINGEL)

Steps:

• Preheat oven to 375°F.
• Put the hard cooked egg yolks through a wire sieve. (To do this easily, press them through with your fingers). Add the raw egg yolks and mix well.
• In a large bowl, cream the butter and sugar; add the egg mixture and mix thoroughly. Stir in the flour, cardamon, and lemon zest; blend well. Chill dough for 1 hour.
• Roll out small portions of the dough at a time on a lightly floured board to 1/8" thickness. Cut with a 2 1/2" cookie cutter. Brush with egg white, then sprinkle the tops with the sugar and almond mixture.
• Place on ungreased cookie sheet.
• Bake for about 10 minutes, or until delicately browned.

EIER KRINGEL (RASPBERRY-FILLED COOKIES)

Steps:

• In a large mixing bowl, cream the butter and sugar together until light and fluffy. Press the egg yolks through a wire tea strainer or egg ricer into the butter-sugar mixture. Add the liqueur and mix well. Gradually add the flour and salt, mixing as you go, to form a dough.
• Divide the dough into three balls, wrap in plastic wrap, and refrigerate for several hours or overnight.
• Preheat oven to 350 degrees. Remove the chilled balls of dough, one at a time, from the refrigerator and roll between two sheets of wax paper to a thickness of about 1/4-inch. Gently remove the top layer of wax paper.
• Using one large and one medium-size heart-shaped cutter, cut the cookies according to these directions: Cut pairs of large hearts from the dough, then, using the medium heart cutter, cut out a heart shape from the center of half the cookies to form heart-shaped rings; be careful to stay away from the edges so the cookies remain strong.
• Save the smaller hearts cut from the rings and bake with the larger hearts and heart rings. Gather up dough scraps into a ball and refrigerate. Bake the hearts and heart rings on an ungreased baking sheet for 8-10 minutes, until the edges are lightly browned. Cool on a rack. Repeat the entire process with each chilled ball of dough.
• To assemble the cookies, spread the flat side of each large heart-shaped cookie with ham and top the jam with a heart ring, flat side down. Dust the top with sifted confectioners' sugar and fill the center with additional jam. Sandwich the smaller hearts cut from the heart rings, together with jam and dust the tops with confectioners' sugar.

ENGELSAUGEN - GERMAN ANGEL EYE COOKIES

Steps:

• Mix together the flour, butter, egg yolk, confectioner's sugar, vanilla, pinch of salt and the grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
• Out of the dough make small balls and place on a lightly sprayed prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
• Bake your cookies at 375F (or 200 degrees C) for about 15 minutes.
• Leave them to cool and remove to a wire rack.
• Melt the chocolate and shortening together. Coat the bottom of each cookie with melted chocolate and leave until firm on waxed paper.

VEGAN "EGG YOLK" SUBSTITUTE

Steps:

• In a microwave-safe bowl, whisk together flours and water until smooth.
• Heat for 2 minutes, beating with a hand mixer halfway through.
• Add oil and beat in well - add enough extra oil to make the consistency of the mixture like beaten egg yolks - this mixture should be smooth, thick, and stirrable, with the consistency of canned icing.
• Use immediately or store tightly covered in the fridge up to 1 month.
• This will replace 2 yolks.

EGG YOLK COOKIES

Steps:

• Press hard-cooked egg yolks through a fine-mesh strainer into a bowl. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cooked egg yolks and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. fluted cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Brush with egg yolk., Bake until lightly browned, 12-14 minutes. Remove from pans to wire racks to cool completely.

EGG YOLK COOKIES

Steps:

• Cream butter and sugar until fluffy.
• Separately, beat egg yolks and add extracts and salt.
• Add beaten egg yolk mixture to creamed butter and sugar.
• Blend well.
• In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar).
• Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended.
• Form into balls about the size of a walnut.
• Roll balls in sugar, place on greased cookie sheet or parchment lined cookie sheet, and slightly flatten.
• Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.