About this recipe: 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.
- Rated on - 29 Nov 2016
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)
Fantastic use for egg yolks after making meringues. Texture was much like a snickerdoodle, but the taste was citrus. I substituted lemon zest for the lemon extract. - 28 Nov 2016 (Review from Allrecipes US | Canada)