Although we don’t remember every lesson from the earliest days of school, the one that should remain is basic counting. We’ll return to this point shortly.
We had an angel food cake to make, which meant there would be a dozen yellow yolks just waiting to be used. We are not ones to waste our scraps. Crème brulée, flan, a fatty omelette, ice cream, even the Sinful Forbidden Dancing dessert…the choices were all there there. Instead, we decided to test a very basic recipe for an all egg yolk cookie. We had most of the ingredients and substitutions for the things that were missing. It would be a quick fix with our own added flair. We were ready to taste them! So ready we forgot that baking is all about measurements…and counting.
If there ever was an experiment with a cookie, it was this moment. Not only have we never made cookies with only egg yolks, but we’ve also never used a higher ratio of brown sugar in a non-chocolate chip or molasses-like cookie. We went halfsies on butter and shortening to keep the cookies from going too flat and crispy. We tossed in our friends lemon and orange zest to add flavor and texture instead of extracts found in the original extract. None of those were the complete downfall–it was the fact that we doubled the recipe without doubling the egg yolks! That’s what happens when you decide an eggy breakfast burrito (recipe coming shortly) would be a great way to start the day as you’re simultaneously making cookies. Our recipe was a failure–a dry, crumbly, tasteless failure. Egads.
Remember: You can make all the substitutions you want, but just keep in mind 6 x 2 = 12, and you’re bound to be more successful than us.
By doubling the recipe, we had a lot of dough leftover. Here’s a selection from our second batch–one third of the size, covered with icing and sprinkled with more coconut. Better in the taste department, but still not award winning. Next time, we’ll keep our counting hats on!
Only Egg Yolk Cookies – Approx. 4-5 dozen cookies
5 cups all purpose flour
1 cup butter, softened
1 cup shortening, butter flavored
12 egg yolks
1/2 cup sugar
2 cups brown sugar
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons vanilla
1/2 cup sweetened shredded coconut
Zest of 2 lemons, minced
Zest of 2 oranges, minced
1 cup powdered sugar
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
1 egg white
1. Cream butter, shortening and sugars in an electric mixer.
2. Add eggs a few at a time, then vanilla. Mix well.
3. As ingredients mix, sift together flour, baking soda, cream of tartar and zests. Pour gradually into mixer.
4. Add coconut and incorporate well.
5. Dig out 1 1/2 tablespoon hunks of dough and roll into balls. Place onto a parchment paper lined baking sheet 1 inch apart and flatten slightly. Bake in a preheated oven at 350 degrees for 8-10 minutes or until edges brown slightly.
6. As cookies cool, whisk egg white in an electric mixer until frothy.
7. Add powdered sugar gradually and continue to mix well. Pour in extracts and combine until thick, glossy and smooth.
8. Allow cookies to cool completely before spreading icing on each one. Let cookies sit until icing has hardened or pop in the fridge overnight to set.
Click HERE for the printable recipe.
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