Egg-yolk cookies

As you’re reading this, we are on our way back to Virginia. 
What it was supposed to be a couple of days vacation turned into a 3 weeks vacation. Despite Tiffany being sick, we found some time to enjoy the weather, get wrinkled toes at the water-park, eat lots of ice-cream and sleep in late!!
I haven’t baked in 3 weeks!! 3 long weeks! Can’t wait to be the Queen on my kitchen and turn the oven on. I even have a surprise for you next week.
Since I found out my cholesterol is a little higher the first thing I had to give up was the egg yolks, then the butter, cheese and the list goes on. 
There are days when we decide to have omelet for breakfast, egg whites omelet that is. Most of the time I throw away the yolks, sometimes I keep them and make cookies like these ones. 
To answer your question, no, I don’t eat these. I tasted them first time I made them and that’s all. Most of the time I make them when I know I’m visiting some friends or I have guests over. 
They are so easy to make and so so good. 
Just like other butter cookies, they are probably not the best looking cookies you’ve seen. But oh boy, have a bite and you’re hooked. They are the perfect accompaniment to a cup of coffee or tea.
What I love about these cookies is that you can make the dough in advance and bake when needed. Don’t you just love that? 
If you have never made a butter cookie, don’t be afraid, I don’t think it can get any easier. 
Put all the ingredients in a food processor, pulse a couple of times and that’s it. The dough is done. 
You can, of course, mix everything in a bowl using a pastry blender but I find it a little more difficult. 
Egg-yolk butter cookies 
In your food processor put 2 1/4 (300gr) bleached all-purpose flour, 6 egg yolks, 2/3 cup sugar and 1 envelope vanilla sugar. 
Cut 2 sticks (226gr) butter and add it in the food processor too. 
Pulse a couple of times until the dough comes together. If it is still too dry add a couple of water drops (one at at a time) until it forms a soft ball of dough. 
Shape the dough into a log and place it in the freezer for 30-40 minutes. 
Heat the oven at 350F. 
When slightly frozen, take it out of the freezer and cut 1/4 inch thick coins. 
If you don’t want to bake them all at once, you can put the unbaked ones on a tray and freeze them for another 30-40 minutes. Now put them into a zip-lock bag and keep them in the freezer until needed.
Bake in preheated oven for about 12-15 minutes until soft to the touch. The cookies will cook a little bit longer even when taken out of the oven, so don’t over-cook them!
That’s about it for today, hope you’re having a wonderful summer time and bake these cookies soon. 
Sending you lots of love,
Roxana

Comments

  1. Dee at Deelicious Sweets says

    What a simple recipe! I love those! So glad to hear your little one if feeling so much better and you guys had a nice little retreat. By the way, I am completely off of caffeine now and you were right, it does feel good!

  2. sweetlife says

    glad your heading back to your kitchen. great butter cookies! thanks for sharing a suprise, wow I hope it's a great new recipe from your kitchen!!

    have a great day!

  3. Lisa says

    Good to hear your kidlet is bo longer feeling poorly. Your butter cookies look so rich, well, buttery lol and perfect! I love a good melt-in-your-mouth butter cookie, and this looks to be a keeper!

  4. Sandra says

    I am happy that you had time to enjoy this hot summer, getting back to kitchen and really sorry to hear that you have to give up egg yolks but you use them wisely and your cookies look delicious and I love your photos too!

  5. Jessica says

    Welcome back! I can't wait for your "surprise" for us!! ;)

    These butter cookies look fantastic. I love butter cookies and shortbreads. The texture is simply amazing.

  6. Koci says

    I love how you can make these cookies in advance. That's definitely a plus for when the munchies suddenly hit. Plus I love the idea of a plate of these with a hot cup of coffee. Yum!

  7. Dzoli says

    Isn't life great.You go away three days or couple and than you jsut change it in weeks.Hope you have enjoyed.Yummy cookies;)

  8. Junia says

    they look delightful! especially that lemony yellow color :). and i love how they are perfectly cookie cutter round! :D

  9. Priscilla - She's Cookin' says

    I'm glad that you're Queen of your kitchen again. Being on a restricted diet is difficult – my husband is now on a strict low-sodium diet which is quite difficult. Your friends and guests are fortunate that you love to bake, even if you can't enjoy the fruits of your labor :)

  10. Jeannie says

    This is a good idea to use up egg yolks! I do have some accumulated from making macarons and this looks like a perfect recipe to clear my yolks…looks delicious:) Thanks for sharing.

  11. Nami @ Just One Cookbook says

    First of all, I'm glad Tiffany is doing well now. Kid's well-being affects us mentally and physically. Hope you aren't too tired (well, but sounds like you are very excited about baking again!). I'm sorry to hear you can't eat certain food (and "good" food). It must have been tough giving up after knowing all that taste. These cookies look delicious – your friends are lucky!

  12. Elin says

    Roxana…glad u and family had a good time despite the fact that Tiffany was not well. Glad that you can't wait to bake again :) I am sure all of us are looking forward to your bakes :)
    Take care and have a nice day,
    Elin

  13. Sylvie @ Gourmande in the Kitchen says

    Gosh I just love butter cookies, you are very strong to be able to have these around when you can't eat them.

  14. Carolyn says

    Ugh, I didn't know you had high cholesterol! These look so good, I don't know how you resisted eating them.

  15. Archana says

    So sorry you have high cholesterol! must be tough especially after baking all these goodies. Glad Tiffany is better though!

    Thanks your sweet words very a great support for me when Dad was not too well.

  16. Lynne @ 365 Days of Baking says

    Glad you were able to enjoy at least some of your vacation and that your daughter is feeling better! I cannot imagine not baking for three whole weeks! I think I'd go through some serious withdrawal.

  17. thecompletecookbook says

    What a wonderful 3 weeks away Roxana, even though Tiffany was sick. Your egg yolk butter cookies sound absolutely decadent and would be perfect with a cup of tea. Have a happy weekend.
    :-) Mandy

  18. Tina @flourtrader says

    I hope Tiffany is feeling better. Nice first post after a long vacation and you sound excited to get back in the kitchen! These cookies look hard to resist, I would probably eat them shortly after baked. Have a great weekend.

  19. Parsley Sage says

    I'm digging the 'pre-make' and chill idea of these. I always have store bought stuff I keep in the fridge to bake when we feel the urge. Makes more sense to have my own :)

  20. Kristen says

    I love a simple butter cookie like this one. Sounds wonderful! It's good to have a recipe or two to use up extra egg yolks, too. Have a safe trip!

  21. Veronica Gantley says

    I love butter cookies. You have a lot more willpower than I do to not eat them. Glad the little one is doing better. Glad to meet another Virginian. I live in Virgina Beach.

  22. The Harried Cook says

    So glad to hear Tiffany is better, and that you had a nice time away! 3 weeks away sounds blissful! :) And speaking of blissful – these cookies sound divine! I bet they taste really rich & yummy! Great photographs too! Thanks for sharing :)

  23. Chef Dennis says

    hi Roxana

    I'm so sorry to hear that Tiffany was sick, its so hard when your little ones are not feeling well.
    Those cookies looks so buttery and delicious, I would love a few this morning with my coffee!
    Hope you have a good time being reunited with your kitchen!
    Dennis

  24. Lisa @ Tarte du Jour says

    I wish I had one of these luscious cookies with my coffee right now! Sorry to hear you had a sick little one:( Enjoy being back in your kitchen!!

  25. Heavenly Housewife says

    I'm sorry to hear about your cholesterol, I cant believe you got to miss out on all those lovely foods.
    Beautiful cookies, simple but sweet.
    *kisses* HH

  26. Lizzy says

    This is just the sort of cookie my hubby loves! And with your endorsement, I know they are amazing! Welcome home, my friend…sounds like you had a wonderful break despite some sickness :(

  27. foodwanderings says

    Love butter cookies. Your pic look wonderful.I don't know why I only bake them around the holidays they are super yearround. Thx for reminding me to bake some!

  28. Chrissy @ littleyellowkitchen@gmail.com says

    I love it! If i used the yolks from my mom's chickens I am pretty sure they would be an ungodly yellow color. But yours look great!

    Ps. wrinkled toes at the water park? I love slash hate when that happens, because they look and feel all weird, but then it means you spent an eventful day playing in the water. Tough life.

  29. Magic of Spice says

    Wow three weeks away from your kitchen, must feel strange. These cookies on the other hand look fantastic!
    Have a great week :)
    Hugs

  30. Chris says

    I make a lot of meringues and am always looking for something to make with the egg yolks these are great too keep in freezer for when needed lovely recipe thank you xxxxx

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