Egg-Yolk Biscuits – Delicate Cookies

Egg yolk cookies – a traditional, delicate, and tasty recipe, ideal for holidays or sweet snacks. They are easy to prepare and have a fine texture that melts in your mouth.

Every housewife has experienced a situation where, after preparing a certain dish, either egg whites or egg yolks are left over. And the question arises: what to cook with them? Today, I offer you a way to “recycle” the egg yolks, namely a recipe for very tasty, tender, soft, and aromatic egg yolk cookies.

The cookies are easy to make, don’t take much time or effort, and are eaten very quickly! In this recipe, I used strawberry jam as an additive, but the cookies can be baked without adding anything, or you can replace the jam with, for example, nuts or a piece of chocolate. You can also add lemon or orange zest to the dough. This is optional and depends on your taste and imagination. I discovered this lifesaving recipe for biscuits with egg yolks when I always had a few unused egg yolks left over after making meringues or fluffy creams.

• Turn on the oven to preheat.
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  Beat the egg yolks into a fluffy foam with sugar and vanilla. This usually takes about three minutes.
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  Add sour cream and softened butter to the beaten egg yolks (the butter should be at room temperature; you can melt it slightly in the microwave on the “defrost” setting if it is cool in your home, but under no circumstances should you melt it completely to a liquid state).
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  Then gradually add the sifted flour, baking soda, and salt, and knead into a soft, smooth dough.
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  The dough will become soft and sticky to the hands, so it is best to place the cookies on a baking sheet using a pastry bag and a nozzle.
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  It is better to choose a wide nozzle so that the dough comes out easily under pressure.
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  Place the cookies on a baking sheet lined with parchment paper.
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  If you plan to make cookies with jam, then after depositing the dough, you need to carefully make indentations for the jam. This is easy to do with a slightly damp finger or a Japanese cooking stick. Then put a little jam in the indentations. It can also be added from a pastry bag.
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  Bake the cookies at a temperature not exceeding 180 degrees in “convection” mode for about 10 minutes.
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  When the cookies are golden brown, remove them from the oven and let them cool.