These simple egg yolk cookies truly melt in your mouth. They're thin cookies, just like the ones my grandma used to make. —Kathy Gagliardi, Holmdel, New Jersey
Egg Yolk Cookies Tips
Can you skip chilling the dough?
Don't skip chilling the dough of this classic cookie recipe. Chilling firms up the dough so it's easier to roll.
How do you store egg yolk cookies?
Store these egg yolk cookies between layers of waxed paper in an airtight container for up to a week. Here's how long other cookies last.
What can you serve egg yolk cookies with?
Serve your egg yolk cookies with a tall glass of milk or coffee!—Christina Herbst, Taste of Home Assistant Digital Editor, and Alicia Rooker, Taste of Home Recipe Editor and Tester
Ingredients
- 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
Directions
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1Press hard-boiled 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 strained 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.
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2Preheat 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 beaten egg yolk.
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3Bake until lightly browned, 12-14 minutes. Remove from pans to wire racks to cool completely.
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