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 had 12 egg yolks to use up, so I doubled the recipe. Kept the batter in the fridge between baking to keep dough firm. They baked up beautifully and larger than expected so I made them a tad smaller. Even my husband, who if he became president would make all cookies except chocolate chip illegal, loved them. I love the citrus flavor. - 25 Jul 2017 (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)