Six Egg Yolk Cookies Food
SIX EGG YOLK COOKIES
These cookies are a classic that have been around for a very long time. These are wonderful to enjoy with family and friends.
Provided by The Southern Lady Cooks
Categories Cookies
Time 27m
Number Of Ingredients 11
Steps:
- Cream shortening, sugar and egg yolks. Combine flour, baking soda and cream of tartar. Add to creamed mixture along with extracts, ginger, oats and milk. Make into balls about the size of a walnut and flatten on a sprayed cookie sheet with a fork. Bake in preheated 350 degree oven 10 to 12 minutes. Makes about 2 1/2 dozen cookies
CITRUS EGG YOLK COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper.
- 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.
- 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.
- Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.
Nutrition Facts : Calories 71.2 calories, Carbohydrate 9.1 g, Cholesterol 28.6 mg, Fat 3.6 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.1 g, Sodium 43.7 mg, Sugar 5 g
EGG YOLK COOKIES
I love making homemade angel food cakes and meringues, but unfortunately hate the waste of egg yolks. Recently, my range decided not to cooperate on my daughter's birthday, so I attempted three times in one day to make her 'promised' angel food cake...resulting in 36 egg yolks left over...YIKES! I made a ton of my Homemade Neverfail Egg Noodles, but I could only stand to have so many noodles made ahead, so I was on a mission. This is the recipe I found, then modified, from one of my Open Line Cookbooks (a radio station recipe program I loved listening to with Mom as a young girl). The recipe does not require chilling prior to rolling and baking, but I prefer to anyway, and in between cookie sheets. I like to double this recipe, as well as most cookie recipes to be quite honest. I think this would also work well pressed out as a cookie dough for a dessert pizza, although I haven't tried that yet. I have also used frozen egg yolks with great success, so there is no need to take on both an angel food cake project or meringue project and cookies in the same day. These also freeze well after baking; I haven't tried freezing them before baking yet. I hope you find this recipe as useful as I do!
Provided by Cindy Lynn
Categories Dessert
Time 20m
Yield 60 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 70.9, Fat 3.5, SaturatedFat 2.1, Cholesterol 24.7, Sodium 51.5, Carbohydrate 9.1, Fiber 0.1, Sugar 5, Protein 0.8
SIX EGG POUND CAKE
This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Top with confectioners' sugar or glaze.
Provided by Diane Dippolito
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 8
Steps:
- Grease and flour a tube or Bundt® pan. Do not preheat oven.
- In a medium bowl, mix flour, baking powder and salt. Set aside.
- In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
- Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.
- Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 57.3 g, Cholesterol 133.1 mg, Fat 22.4 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 13.4 g, Sodium 363.6 mg, Sugar 36.6 g
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17 WAYS TO USE UP LEFTOVER EGG YOLKS - ALLRECIPES
From allrecipes.com
Author Mary Claire Lagroue
- Can you freeze egg yolks? You can freeze egg yolks in ice cube trays. But first, you'll want to mix about 1/3 tsp. of salt or sugar into each yolk. This keeps the yolks from gelling in the freezer.
- Chef John's Homemade Mayonnaise. View Recipe. Make the most of your leftover egg yolks with this old-fashioned mayo. "It turns out perfectly if you blend all ingredients a bit before very slowly adding in the oil," Linda Trzos says.
- Peach Cobbler with Buttermilk Ice Cream. View Recipe. Leftover egg yolks make this buttermilk ice cream ultra rich.
- Classic Restaurant Caesar Salad. View Recipe. "When I saw this called for an egg yolk I knew it was a traditional recipe," Michelle Lane says.
- Mediterranean Puff Pastry Chicken. View Recipe. Marinate the chicken in garlic and... egg yolk? You bet. "I only wish I could give this recipe more stars! It is so flavorful, and the chicken is moist and delicious," reviewer MESPARROW writes.
- White Chocolate-Orange-Pistachio Thumbprint Cookies. View Recipe. "Nutty pistachio cookies filled with creamy, citrusy white chocolate are an impressive and tasty little treat!"
- Fettuccini Carbonara. View Recipe. "This carbonara is a delectable, mouth watering pile of yummy goodness," Sarah W. Lennox says. The egg yolks combine with cream and cheese for a luscious and elegant sauce that's entirely too simple for how decadent it tastes.
- Canelés de Bordeaux. View Recipe. The secret ingredient in these crispy French custard cakes? Beeswax. Egg yolks are used to create a batter that's airy but firm enough for the tall cake's height.
- Homemade Peach Crumb Bars. View Recipe. Reviewers have replaced peaches with plums and blueberries. You'll need the egg yolk for the pastry regardless!
- Blender Hollandaise Sauce. View Recipe. "If I could give more stars, I would! This recipe is by far the easiest Hollandaise sauce recipe I have ever made."
EGG YOLK COOKIES ~SWEET & SAVORY
From sweetandsavorybyshinee.com
4.5/5 (89)Total Time 35 minsCategory DessertCalories 88 per serving
- In large mixing bowl with paddle attachment, or using an electric hand-held mixer, beat the butter and sugar until fluffy, about 2 minutes.
- Add the egg yolk mixture and continue mixing until well combined, scraping down the sides couple times.
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