Cooked egg yolks are an old school baking trick that make a pastry light, but soft and dense — which is how it still makes its way into this family favorite. This recipe is basically a dressed up sugar cookie, handed down from the women in my family with relatively few ingredients. It has a buttery, crumbly flavor that isn’t too sweet to then decorate with icing or sprinkles, making it an excellent option for pleasing adults and kids alike. It also goes great with Santa’s glass of milk!
- 4 cups flour
- 2 cups sugar
- 4 teaspoons baking powder
- 2 teaspoons vanilla
- ½ pound (two sticks) of butter, softened
- 4 hard boiled egg yolks, sifted
- 4 whole eggs
- Optional: icing, sanding sugar, or egg wash
- Prepare egg yolks: Hard boil 4 eggs and separate the yolk. Press the yolks through a sieve to get a crumbly mix.
- Make the cookie dough: Mix together sugar, flour, baking powder, hard boil egg yolks and butter in a large mixing bowl. Add 4 whole eggs and vanilla. Makes a stiff dough.
- Chill and set aside: Wrap dough in plastic wrap and chill for about a ½ hour.
- Roll and bake: Use a small amount of flour on a cutting board to roll out dough with a rolling pin. Cut into favorite shapes. Bake at 350 degrees until the edges are brown (about 12 minutes).
- Since this is part of a family holiday tradition, we often make deviled eggs around the same time, which helps to get rid of unused whites of the hard boiled eggs (if for some reason I haven’t snarfed them down when peeling off the shell).
- Mix the dough like a pie crust (it will be crumbly in bits until you add the eggs and vanilla).
- Egg wash on top will add a nice glaze and also helps the sanding sugar to stick a little better if the cookies have begun to cool.