These simple egg yolk cookies truly melt in your mouth. They’re thin cookies, just like my Grandma used to make. —Kathy Gagliardi, Holmdel, New Jersey,
- 4 hard-boiled large egg yolks
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 2-1/2 cups all-purpose flour
- Dash salt
- 1 raw large egg yolk, lightly beaten
image/svg+xml Text Ingredients View Recipe,
Press hard-cooked egg yolks through a fine-mesh strainer into a bowl. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cooked egg yolks and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. fluted cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Brush with egg yolk.
Bake until lightly browned, 12-14 minutes. Remove from pans to wire racks to cool completely.
1 cookie: 46 calories, 3g fat (2g saturated fat), 19mg cholesterol, 3mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 1g protein.