About this recipe:Put leftover egg yolks to good use with this recipe for soft and chewy egg yolk cookies.
300g caster sugar
225g butter, softened
6 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
310g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon cream of tartar
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Method Prep:15min › Cook:10min › Ready in:25min
Preheat oven to 180 C / Gas 4. Grease or line baking sheets with parchment.
Beat sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat egg yolks, vanilla extract, lemon extract and orange extract together in another bowl. Add egg yolk mixture to butter mixture; beat well.
Sift flour, bicarb and cream of tartar together in a bowl. Stir flour mixture into butter mixture until dough is well-blended. Roll dough into walnut-size balls and place on prepared baking sheets. Press dough balls to slightly flatten.
Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.
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.