Cookies

Cookies on boiled yolks

Prep Time: 10 min / Cook Time: 20 min / Total Time: 30 min

If suddenly, for some reason, you have unused boiled yolks, then this recipe was invented just for you. Thanks to the boiled yolks, the cookies turn out to be VERY crumbly.

Author and photographs: Olga

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This is a very soft shortbread cookie. Soft, light, crumbly, moderately sweet. Egg yolks will give the most delicate structure and a pleasant yellow tint. I do not recommend storing these cookies for a long time - a couple of days, no more.

And the most delicious thing is to eat it fresh, even warm, just out of the oven.

Cookies on boiled yolks

Yield: 20 pieces

Ingredients

Dough on boiled yolks)

  • 3 boiled yolks

  • 65 grams of sugar (but can be reduced to 15 grams, which is equal to 1 tablespoon)

  • 120 gr butter

  • 60 gr sour cream

  • 140 gr flour

  • 40 gr corn starch (or nut flour)

  • 1 tsp baking powder

  • a pinch of salt

  • vanilla

For the Filling

  • Prunes + dried apricots + favorite nuts + orange peel + 1 tbsp. honey

Instructions

As you can see, the filling is completely up to you. I had everything 1 to 1 in terms of weight. You can put pieces of chocolate as a filling, you can only nuts with honey, you can only dry apricots, you can boiled condensed milk, you can stick toffee - everything to your taste.

About sugar in the dough. I made a portion of the dough with 1 tbsp. sugar and I had enough ... But my men liked it when the dough was 65 grams of sugar.

DOUGH So. In a bowl, grind the boiled yolks and sugar. Add softened butter. Mix until combined. Add sour cream, salt, and vanilla. We unite. Sift together with the baking powder, add to the dough, and knead until smooth (not too long). Move the dough to the refrigerator for half an hour. The mass for the filling should not spread. I mixed dried fruits, ground nuts, zest, and honey.

Time to make our crescents. Divide the dough into pieces the size of a walnut (about 24 grams each). Roll out on the countertop into an oval. We put the filling with sausage to the edge of the dough, twist it, bend it, and put it on a baking sheet And in a cold place (you can put it on a plate in the refrigerator). This is not necessary, but this will prevent the butter from melting in the dough and thus keep the cookies crumbly.

Lay the crescents on a baking sheet. Bake in a preheated oven at 180C for about 20 minutes. Let the cookies cool. Sprinkle with powdered sugar if desired.

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