Cookies with yolks

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to bake shortbread cookies with yolks? Prepare your ingredients. Take good quality butter, since the taste of the cookies will depend on its taste. For flavor, you can add a little vanilla, cinnamon or lemon zest. You can make chocolate chip cookies by adding a little cocoa. Remove the butter from the refrigerator in advance, cut into pieces and leave at room temperature. Turn on the oven to 200 degrees in advance.

2. STEP 2

   

   Add powdered sugar to soft butter and beat with a mixer until fluffy. The whipped butter will become slightly whiter.

3. STEP 3

   

   Then add the egg yolks to the dough. Also mix everything with a mixer so that the powdered sugar dissolves.

4. STEP 4

   

   Sift the flour, thanks to which it will be saturated with oxygen, and the finished cookies will turn out more tender. Add sifted flour and baking soda to the butter mixture. Read about the features of working with soda in a separate article at the link at the end of the recipe. Quickly knead the dough with your hands. There is no need to knead for a long time. It is only enough for the dough to absorb all the flour. Otherwise, with long stirring, you will have to add more flour and the finished product will be hard.

5. STEP 5

   

   Roll out the finished dough into a layer approximately 5 millimeters thick. Use a glass to cut out circles and remove excess dough. You can make cookies of any shape from the dough. And if you have a special syringe for cookies, then squeeze the cookies through it. It will turn out very beautiful.

6. STEP 6

   

   Make a small depression in each cookie and place a little confiture or jam. Place the baking sheet with cookies in the oven, preheated to 200 degrees for 10-15 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

7. STEP 7

   

   Remove the finished cookies from the oven, remove from the hot baking sheet and cool slightly. Serve delicious cookies with tea or coffee. Bon appetit!

Comments on the recipe

Evdokia

15.08.2023

4.7

To use up the remaining egg yolks, I bake these crumbly cookies.

Natalia M

15.08.2023

4.9

I only have three proteins left from making the protein cream. I'm so glad I found this cookie recipe! Instead of powder, I took regular white sugar; I didn’t have powder on hand, and I was too lazy to grind it) The sugar also dissolved perfectly in the butter and whipped into a smooth mass. When kneading, the dough crumbled a little, but not from dryness, but simply because there was no protein in it. It rolled out well and dusted the table a little. The mugs were cut out using a regular faceted glass. I put apricot jam in the middle. During baking, the jam boiled a little and spread, but that’s normal) Next time I’ll use chocolate spread as a filling, I think it will be delicious too. The cookies turned out very tender and crumbly. Typically, shortbread becomes tougher on the second day, especially if you do not put it in a container or bag. And the yolk cookies remained soft on the second day, they just lay in a vase on the table. This made me very happy. Plus, these cookies are delicious, they just melt in your mouth. I’ll take note of this recipe, because sometimes the yolks are left over. And these cookies are truly delicious! Thanks for the recipe!