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)
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)
These cookies were very good! It was a great way to use up some egg yolks. They ended up very thing but still delicious. The only thing I changed is I left out the orange extract. They were plenty citrus without it. - 07 Jun 2016 (Review from Allrecipes US | Canada)