I love holiday cookies! But you know what I don't love? Recipes that call for only one part of the egg, like the tuiles I made for Colavita or the holiday tree meringues I made for Craftsy. Don't get me wrong--love the cookies. But those extraneous egg yolks TORTURE me. Like, I feel for a few minutes that it is my mission to make use of those yolks, make sure those eggs weren't cracked in vain.
Happily, this recipe made use of not one, not two, but THREE of those egg yolks lying in wait. That in itself was an accomplishment, but can you imagine my pleasure when they tasted just lovely? Because that they are. I made a few edits to the recipe I found (you will have to forgive me, I forget where) subbing part whole wheat flour (because I like it), omitting the lemon zest (I just didn't have it) and adding a little more salt. I also added some cinnamon and nutmeg on top of some of the cookies, which made them smell and taste like the holidays.
Somewhat crunchy but with a little "chew" in the middle, these cookies are maybe not a showstopper, but they are a quotidian delight.
Egg Yolk Only Sugar Cookies
Makes 48 or so
- 1 cup whole wheat flour
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2/4 teaspoon salt (I like salt - if you like less salt, add 1/4 to 1/2 tsp)
- 2 sticks (8 oz) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3/4 teaspoon pure vanilla extract
- 3 egg yolks
Procedure
- Preheat oven to 350 degrees F.
- 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, then one by one, beat in the egg yolks.
- Slowly stir in the flour mixture. Mix well.
- Form into 1 inch balls and place balls about 2 inches apart on a non-stick or parchment lined cookie sheet. Bake for 10-12 minutes or until the cookies start to brown around the edges. Let cool on cookie sheet for 2 minutes, then transfer to a cooling rack.