Is there anyone out there that can say no to a cookie?
I certainly can’t. Cookies are my one weakness.. well, that is after brownies, cakes, chocolate.. okay. So I might have more than one weakness. But these cookies? It was like my hand had a mind of its own. Always reaching for “one more cookie”…
So yeah. These cookies didn’t last long. The only reason I am not tempted to make more of these this second is that I don’t have any egg yolks on hand. At the moment anyways.
This recipe was made for the sole purpose of using up my 6 egg yolks that were hanging out in my fridge. Why did I randomly have 6 egg yolks in my fridge? Um.. old grandmother’s recipe gone wrong. Once I perfect it, I will post it on the blog.
But don’t hold your breath. I don’t think I will be perfecting that recipe any time soon.
BUT, since my grandmother’s recipe calls for 6 egg whites, I now have a recipe to use up all of those unwanted egg yolks.
This recipe is literally the result of a Google search for “recipe using 6 egg yolks”. Honestly, Google can find you anything. Every time I think I have an original idea for a recipe, after a quick Google search, I quickly come to realize it wasn’t original at all. There are at least 8 other people who have had the exact same idea.
But I love the simplicity of these cookies. This recipe doesn’t try to go overboard by packing as many flavours into one cookie as possible. Which, to be honest, was what I thought I needed to do if I was a food blogger. But can’t we just have a simple cookie every once in a while?
The only fancy thing about these cookies are the different types of extract in it. Luckily, I went on an extract shopping spree earlier this month, so I have been prepared for anything in my kitchen! But I would highly suggest you get yourself some good extracts. They are always handy to have around, and they make your baking 10x better. I promise!
Cookies made with 6 egg yolks. Made with orange extract and lemon extract.
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 1/2 tsp orange extract
- 6 large egg yolks
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
Preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside.
In a medium bowl, cream together the butter and sugar until light and fluffy. Add in the egg yolks, vanilla, lemon and orange extracts, and beat until fully combined.
In a separate bowl, mix together the flour, baking soda and cream of tartar.
Slowly add the dry ingredients to the wet ingredients, and mix until fully incorporated.
Using a medium cookie scoop (or using your hands), scoop the cookie dough onto the prepared cookie sheets.making sure they are at least 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges begin to brown.
Remove from oven and allow to cool on the cookie sheets for 10 minutes, then transfer to wire racks to cool completely.
Adapted from Food.com
What you’ll need to make this:
Thank you for reading A Taste of Madness. You can stay connected with me here: