because of my recent french macaron baking craze, i tend to have a lot of extra egg yolks lying around, and i never know what to do with them. so i did what any rational person would do, and i googled “what to do with egg yolks.” and it’s a good thing i did, because i wound up hitting the jackpot with this list. it turns out there are tons of recipes that require egg yolks, just waiting to be made!
i started with these egg yolk sugar cookies. they are delightfully simple, and ridiculously good. they are dense with a good bite to them – i’m not quite sure how to describe their texture, but it is somewhere between chewy and crumbly, inside a crisp exterior. my favorite thing about them is that while baking, they spread into the most perfect flat circles with beautiful crackling across the top. they look and taste totally professional, and everyone i served them to really loved them.
the perfect solution for all those extra egg yolks you have lying around.
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 2 sticks earth balance
- 2 scant cups sugar
- ¾ teaspoon vanilla extract
- 3 egg yolks
- line a baking sheet with parchment paper and preheat the oven to 375°f.
- combine the flour, baking soda, cream of tartar, and salt in a bowl, and set aside.
- in the bowl of a stand mixer fitted with the paddle attachment, cream together the earth balance and sugar until it is light and fluffy. add the vanilla and egg yolks, one at a time, and mix until it is all thoroughly combined. with the mixer on low speed, slowly add in the flour mixture. mix until combined.
- chill the dough for at least an hour.
- roll the dough into balls and place them two inches apart on the prepared baking sheet. put the sheet in the oven for 10-12 minutes, until they are just starting to get golden at the edges. take them out and let them cool on the pan for a few minutes, then transfer them to a wire rack to cool completely.