Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, salty cookies - use up leftover egg yolks!. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
When you're baking an egg white frittata or a batch of meringues, don't you dare ditch the egg yolks. Egg yolks are basically liquid gold, perfect for thickening a sauce, puffing a pastry, or amping up pasta's creaminess. Use leftover egg yolks in everything from salad dressing to desserts.
Salty Cookies - Use Up Leftover Egg Yolks! is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Salty Cookies - Use Up Leftover Egg Yolks! is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have salty cookies - use up leftover egg yolks! using 6 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Salty Cookies - Use Up Leftover Egg Yolks!:
- Prepare 60 grams Margarine (or butter) ( salted)
- Take 40 grams Sugar
- Take 2 grams (1/2 teaspoon Salt
- Make ready 1 Egg yolk
- Get 110 grams Cake flour
- Get 1 dash Milk to brush on top (if you want the cookies to have a shiny finish)
Kept the batter in the fridge between baking to keep dough firm. They baked up beautifully and larger than expected so I made them a tad smaller. Even my husband, who if he became president would make all cookies except chocolate chip illegal, loved them. Egg whites are easier to use up, because they can make a great addition to a scramble or an omelet, and most people don't want to add several extra yolks to an omelet without the whites.
Instructions to make Salty Cookies - Use Up Leftover Egg Yolks!:
- Quickly mix softened margarine with a whisk, add in sugar and salt, and mix until it turns white.
- Add in the egg yolk and continue mixing well.
- Sift in the cake flour, switch to a rubber spatula, and vigorously mix together. It will be crumbly at first, but it will gradually clump together.
- Spread out a large cut of plastic wrap, spread it out, and place the crumbly dough on top. Spread out the dough, alternating between left and right, squishing the clumps together.
- This is what the dough should look like. Just press it together without kneading. Spread it out in the wrap until about 4-5 mm thick, cut with a cookie cutter, or cut into squares with a knife.
- Spread out baking paper on a cookie sheet,lay out the dough, and coat with milk if you want to give it a glaze. In the photo, the cookie on the right has been brushed with milk. The left has not. I brushed it on with my finger!
- Bake in an oven at 170C for 17-20 minutes and let cool on a metal rack while still on the cookie sheet. Please adjust the baking time according to the oven.
- The cutter shown in the photo seems a bit large, but the birds and flowers etc. bake perfectly in 17 minutes. The 2nd and 3rd batches take less time to bake.
- I gave these to my children on White Day (March 14th).
When frozen, transfer to a freezer bag. Each cube will then equal one egg yolk. Pin "Recipes to Use Leftover Egg Yolks" for Handy Reference! Top Photo Isabelle Hurbain-Palatin Used Under Creative Commons License From breakfast bakes to cookies and ice cream, there are plenty of ways to save the yolks from the trash. For more egg-cellent ideas, check out our favorite egg recipes.
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