Scale
Ingredients
- 225 g butter, room temperature
- 1 cup sugar
- 6 egg yolks
- 1 tsp cream of tartar
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- juice of 1 lemon
- lemon zest
Instructions
- In a mixing bowl cream butter and sugar together.
- Add the egg yolks then continue to mix until incorporated.
- Add the remaining ingredient then continue to combine until it becomes a soft dough.
- Pinch some of the dough and form into small balls 3-4 cm in diameter, lightly roll it in a plate with white sugar then place in a baking paper lined tray, do it with the remaining dough.
- Bake in a 180C preheated oven for 10 minutes or until golden brown in colour. Remove from oven, let it cool then serve.
These look great! Loaded with flavor. And such a handy recipe to have, too — we do indeed sometimes have a lot of egg yolks leftover from making another dish, and it’s always good to have a new recipe to try with them. 🙂 Thanks!
★★★★★
What a fabulous use of egg yolks! I’ve never heard of egg yolk cookies. Bet that have a super rich flavor!
Bet they taste so good, egg yolk and butter. Wish we could make some gluten-free ones – they just don’t taste the same without wheat flour, not nice.
Hi! I made these last week and they were delicious. Can the dough can be frozen in balls, and then baked?
★★★★★
I havent tried that yet, probably you can but it guess it wont have the same good result
Can you make the recipe without cream of tartar?
Yes you can, I just use it as a stabilizer so egg whites remain stiff.
Can I use more egg yolks in the recipe?
★★★★★
I am afraid it will have a different consistency, if you really want to use more, I would suggest 1 extra max.