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 was looking for ways to finish my extra yolks and found this recipe. The cookies taste nice, but I couldn't taste any citrus, so next time I think I would at least double the citrus. The recipe seems to make a dough but when I made it it was almost gooey, I could only JUST pick them up with my hands to roll them into balls (I made 20g each) and rolled them in white sugar before placing them very spaced-out on the tray to bake for 12 minutes (my oven takes a bit longer than others) loved the crispy texture and the sugar coating I did added a nice layer. - 30 May 2018 (Review from Allrecipes US | Canada)
Great recipe to use up egg yolks after making angel food cake. I doubled it since I had 12 yolks. I also added 1tsp ground ginger to give it a little “spice.” Ginger went well with the lemon-orange flavor. - 28 May 2018 (Review from Allrecipes US | Canada)