Six Egg Yolk Cookies are so good and easy. This is a great recipe to use up egg yolks. You can also make these cookies using three whole eggs. I have made these using a sugar substitute and they turned out great. Many times I make a recipe calling for egg whites and end up storing the yolks in the fridge and eventually throwing them out or scrambling them. These cookies are an alternative and a recipe to keep on hand in case you need it! This cookie goes great with coffee.
Six Egg Yolk Cookie Ingredients Needed:
Shortening, softened (could use butter)
Sugar or can use a sugar substitute
Egg yolks or whole eggs
Cream of tartar
Rum extract (could use regular rum)
Recipe Notes: If cookie dough is too sticky, you can always add a bit more flour to make it more manageable.
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Six Egg Yolk Cookies
These cookies are a classic that have been around for a very long time. These are wonderful to enjoy with family and friends.
Servings: 30 cookies
- 1 cup shortening softened (could use butter)
- 1 1/4 cups sugar or can use a sugar substitute
- 6 egg yolks or 3 whole eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract could use regular rum
- 1 teaspoon ground ginger
- 1/2 cup quick cooking oats
- 2/3 cup milk
Cream shortening, sugar and egg yolks. Combine flour, baking soda and cream of tartar. Add to creamed mixture along with extracts, ginger, oats and milk. Make into balls about the size of a walnut and flatten on a sprayed cookie sheet with a fork. Bake in preheated 350 degree oven 10 to 12 minutes. Makes about 2 1/2 dozen cookies
If your dough is too sticky, you can always add a bit more flour to make it more manageable.
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