Put leftover egg yolks to good use with this recipe for soft and chewy egg yolk cookies.
If you don't have lemon and orange extracts, you can simply use lemon zest and orange zest instead. About a teaspoon of each would work well. Or, you can choose to omit the zest and extract all together for a more neutral flavour.
These were good! Very sweet and a little thinner and crispier than I expected. I had to add a tablespoon of water to keep the dough from crumbling too much. I would definitely make these again if I had six egg yolks to use. - 02 Mar 2016 (Review from Allrecipes US | Canada)
My 8-year-old son actually found this recipe on his own. I was making an angel food cake for my older daughter's birthday and needed only the egg whites. I made the comment, "I'll need to find a recipe that uses egg yolks," and also noted that I had accidentally added the cream of tartar to my bowl of egg yolks instead of my mixing bowl for the angel food cake. He googled recipes that use 12 egg yolks and cream of tartar and found this. We doubled the recipe, I went out to get orange and lime extracts, the two of us mixed everything up, and it was a hit! - 17 Feb 2019 (Review from Allrecipes US | Canada)
These were so good. On my last batch I ran out of flour so I substituted almond flour and noone knew the difference. - 20 Dec 2018 (Review from Allrecipes US | Canada)