Have you wondered what to do with leftover egg yolks? Well, I have. Since I am not a fan of throwing food way (and also have a sweet tooth) I always think of ways to use what I have on hand. As a result this lovely light, leftover egg yolk cookies recipe was created. They are soft, delicious and require only about 30 min to prepare.
These exceptionally easy egg yolk cookies are made with no fancy equipment – just a bowl and a fork. As I usually have leftover egg yolks amidst cooking something else, I needed to come up with a quick (sweet no less) recipe to use them up. Also, the ingredients are all to be found in my pantry! So, without further adieu, here’s the recipe for the most delicious non -pretentious leftover egg yolk cookies.
EGG YOLK LEMON COOKIES INGREDIENTS
White, unbleached (preferably organic) flour – type 00 (meaning very finely milled). Or all purpose flour. Depending on the type of flour used the mix may become a bit dry, fear not – just add a tbsp. or two of water and mix again.
Honey – liquid-y runny
Egg yolks – from medium to large sized eggs
Melted butter – to add some nice flavor
Baking powder – to help them rise nicely
Poppy seeds – these are totally optional, I’ve made them many times with or without poppy seeds.
Lemon peel – I prefer to use dried homemade lemon peel from organic lemons. Fresh would taste nice too.
HOW TO MAKE LEFOTOVER EGG YOLK COOKIES
Place egg yolks and liquid honey in a bowl. Then, mix well and add melted butter. At the end add flour, poppy seeds, lemon peel and baking powder. With a fork mix until a soft, slightly sticky dough is formed.
Next, place dough in the fridge for about 5-10 minutes. Then with wet hands form small balls. Place onto baking surface (e.g. baking paper). With wet fork press gently each ball to make a cookie shape. Bake in preheated oven for about 15-20 min (until golden) on 180C/360F (with ventilation they become brownish quicker).
Voila, cookies are cooked and ready to be served (once cooled down). I usually get 10-15 cookies, depending on size. They taste best when enjoyed on the day they were baked.
What I like about these cookies is that they are super easy to prepare, taste incredibly well. A good excuse (if you need any) to make cookies when leftover egg yolks are lying around.
Check out my Youtube video on how to make it as well.
MORE DELICIOUS RECIPES:
- Easy Blueberry Lemon Waffles Recipe
- German applesauce cinnamon oatmeal raisin cookies (Apfelmus-Kekse)
- One pot chicken in parsley sauce (30 minutes)
- Easy Cheese Bread (Georgian Khachapuri) -VIDEO
- Mediterranean Chickpea salad with arugula, tomatoes and lime
Egg Yolk Honey Cookies with Poppy Seeds
- 3 egg yolks, from medium eggs
- 3 tbsp melted butter
- 100 g honey, liquid
- 200 g flour, type 00, or all purpose flour
- 1 tbp baking powder
- 2 tbsp poppy seeds, optional
- 1 tsp lemon peel, dried or fresh
- In a large mixing bowl add egg yolks, liquid honey and stir well. Then, add the melted butter and stir again. I usually mix the ingredients using a fork
- Next, add flour and baking powder. Also, add poppy seeds and lemon peel and incorporate well. Keep mixing even though the dough might seem dry at first.
- Once well mixed, place in a refrigerator for 5 minutes to cool. Then, with your hand (or ice cream scoop) make small balls. You may need to slightly wet your hands with water in advance, so the dough does not stick to your fingers.
- Place all dough balls onto non-stick baking surface (baking tray or parchment paper), by leaving space in between.
- Next, dip a fork in some water (see pics above) and gently press onto one ball to make a shape. Repeat until all cookies have been shaped.
- Bake in preheated oven on 180C/360F for about 15-20 minutes. Check regularly to avoid cookies burning out. Let cool and enjoy.