Сrescent-shaped cookies. On the table is a plate of crescent-shaped cookies. A red bow hangs on the wall in the background. Beautiful bokeh from the Christmas tree garland is visible in the frame. Next to the bow are ceramic houses.

There is a plate of cookies on the table. There is a plate of cookies on the table. One of the cookies is broken. You can see the stuffing.

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.

A piece of dough for 1 walnut-sized cookie. A piece of dough for 1 walnut-sized cookie. Weight 24 gr.

Dough ball rolled into an oval. The dough ball rolled into an oval

The filling lies from 1 edge of the dough The filling lies from 1 edge of the dough

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.

We begin to wind the dough around the filling. We begin to wind the dough around the filling.

The dough is shaped like crescents. The dough is shaped like crescents.

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.