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)
I made a keto version by using almond flour and 1 cup of Swerve. I had 4 yolks leftover from another recipe, so I only used 2 cups of flour. Oh, and I used 1.5 tsp of baking powder and lemon zest (didn’t have lemon extract or cream of tartar). They were delicious—we ate 4 while waiting for them to cool! I would probably use even less sweetener next time, but this recipe (with keto changes) is a keeper. Thanks! - 10 Dec 2017 (Review from Allrecipes US | Canada)
Bakes up easily with baking powder as a substitute with a bit of baking soda. If you are out of cream of tartar, yet have on hand baking powder and baking soda, then simply locate a conversion chart for an accurate substitution. As for sweetener, I used Truvia cane sugar blend, and decreased the overall amount, which yielded tender, lightly sweetened cookies. - 19 Nov 2017 (Review from Allrecipes US | Canada)