Cookies Using Hard Cooked Egg Yolks by 4paws2go

[rottiedogs]

Cookies Using Hard Cooked Egg Yolks
Submitted by 4paws2go on December 15, 2012 at 7:14 pm

DESCRIPTION
What to do with leftover Easter eggs!

SUMMARY
Yield 0 File under cookies, yolks

INGREDIENTS
This is a 'gathering' of various recipes, from the Uncle Phaedrus site/2009, which in turn have been gathered from various unnamed Internet sites.

I have other recipes of this sort, under 'Bettina'. The hardcooked yolks give the cookie a very light texture, sort of a 'sandy-ish' consistency, like sables.

Enjoy!

INSTRUCTIONS
SPRITZ COOKIES

1 stick butter
2 hard-cooked egg yolks
1/4 c. sugar
1/2 tsp. almond extract
1 c. flour

Drop on cookie sheet and bake 8 to 10 minutes at 375 degrees.
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BUTTER COOKIES

1 lb. butter, softened
1 c. sugar
4 c. flour
4 hard-cooked egg yolks, sieved

Mix flour and sugar. Add butter and yolks, pressed through a sieve or put through
food processor until very fine. Knead lightly to mix thoroughly, but not too long.
Roll out on floured board 1/4 inch or desired thickness. Cut desired shapes or put
through a cookie press. Best if refrigerated 1/2 hour; but not necessary. Bake
approximately 10 minutes at 400 degrees or just until hinting at brown. DO NOT OVER
BAKE. Remove to rack to cool. Dust with powdered sugar, if desired, when cool.
Stores very well.
-------------------------------
POLISH BUTTER COOKIES

1 c. butter or margarine
1 c. sugar
7 egg yolks--cooked, mashed, and
sieved
1 tbsp. sour cream
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. almond extract
1 egg
1 tsp. milk
Finely chopped nuts, decorative
sugar, poppy seeds, or cinnamon sugar*

*Make cinnamon sugar by mixing 1 cup granulated sugar with 2 tablespoons cinnamon.
In a mixing bowl, cream butter and sugar. Stir in egg yolks, sour cream, flour,
salt, and almond extract. Mix well and chill. Preheat oven to 350 degrees. Roll
chilled dough over floured cookie sheet or board until about 1/4-inch thick. Cut
with cookie cutters and transfer to cookie pans. Mix beaten egg with milk and
brush over cookies. Sprinkle with nuts, decorative sugar, poppy seeds or cinnamon
sugar. Bake for 10 minutes or until golden brown.
--------------------------------
NORWEGIAN BUTTER COOKIES

1/4 lb. butter
2 hard-cooked egg yolks
1/4 c. sugar
1 c. flour
1/2 tsp. lemon or vanilla extract

Preheat oven to 375 degrees. Cream butter, then add egg yolks and beat well.
Beat in sugar. Add flour and lemon or vanilla and combine thoroughly. Put through
a cookie press or arrange by teaspoonfuls on ungreased cookie sheets. Bake for 10
to 12 minutes or until lightly browned.

Tinn sent this:

Hard Boiled Egg Cookies are a holiday favorite in my home, There is the recipe I use.
Timm in Oregon

Hard Boiled Egg Cookies

Ingredients:

Zest of 1 lemon
1/2 teaspoon lemon extract
10 tablespoons sugar
1/4 teaspoon salt
1 cup butter
4 hard boiled eggs, peeled
1 large egg
3 cups all purpose flour
1 egg white, lightly beaten
1/2 cup sugar

Instructions:

Preheat the oven to 350F degrees. Line a baking sheet with parchment paper.
Cream together the lemon zest, lemon extract, sugar, salt and butter in a
food processor. Add in hard boiled eggs and process until fully incorporated
and then mix in the egg. Add the flour and pulse until dough just comes together.
At this point you can chill the dough for a bit if your kitchen is very hot,
otherwise roll out the dough on a lightly floured surface until it is 1/4 inch
thick and cut into scalloped rounds with a 2 inch cookie or biscuit cutter. Dip
the cut cookies into the egg white then dredge in the sugar. Arrange on baking
sheet (cookies will not spread) and bake until just beginning to brown at the
edges, about 12 minutes. Remove to a wire rack to cool. Yield: about 4 dozen.
--------------------------------
I thought I recognized the recipe from my German cookie recipes and I found this one.
Timm in Oregon

Berlinerkranzen

Ingredients:

1 cup butter, softened
1/2 cup sifted powdered sugar
1 hard boiled egg yolk, sieved
1 raw egg yolk
1 teaspoon pure vanilla extract
2-1/4 cups all purpose flour
1 egg white, slightly beaten
2 to 3 tablespoons pearl or coarse sugar

Instructions:

In a large mixing bowl beat the butter with an electric mixer on medium to high
speed for 30 seconds. Add the powdered sugar; beat until combined. Beat in the
hard cooked and raw egg yolks and vanilla. Beat in as much of the flour as you
can with the mixer. Using a wooden spoon, stir in any remaining flour.
Cover and chill cough about 1 hour or until firm enough to handle. Chilling it
longer may make it too firm to roll.
On a lightly floured surface, using about 1 tablespoon dough for each cookie,
roll the dough into 6 inch long ropes. On an ungreased cookie sheet shape each
rope into a ring, crossing it over itself about 1 inch from ends to make full
moons or shape into the letter "C" for half moons.. Brush with egg white and
sprinkle with pearl or coarse sugar.
Bake the coolies in a 325F degrees oven for 18 to 20 minutes or until the edges
are lightly browned. Cool on cookie sheet for 1 minute. Transfer the cookies to
a wire rack; cool. Yield: about 36 full moon cookies

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