When you have egg yolk left from some kind of cooking, these butter cookies can be a good simple solution to use it up.
About three week ago, I made sweet and sour chicken. Do you remember that? After making that meal, I had two egg yolk left over. So I decided to bake some cookies. But it only gave me 10 cookies. Today I increase all the ingredients 2 times more to get 2 times more cookies.
It turned out that I only got 15 cookies, and they tasted a bit different to the original ones (in a good way according to my husband. He prefers crispy ones.) I expected them to be the same, but obviously they were NOT.
Ingredients (for 15 cookies)
- Flour 180 ml
- Brown sugar 80 ml
- Butter 60 ml (I defrosted it for a couple of hours before I used it.)
- 4 egg yolks
Steps
- Sieve the flour.
- Beat the egg yolk.
- Mix the sugar and butter together.
- Melt no.3.
- Mix the flour, egg yolk and no. 4 together well.
6. Place spoonfuls of the mix onto the oven tray.
7. Set the time for 10 minutes in 160 ˚ C.
8. When it is baked, cool it down, then serve it on the plate.
Bread and Bakery, Bread and Bakery Stuff, butter cookies, egg yolk
I usually make an omlette if the egg is left over. Your cookies look really nice.
Thanks Kat. I think making omlette is a very good idea. I should make that too sometimes. By the way, do you have any idea about egg white left over? Because I have 4 egg whites left over from yesterday’s baking. I have no ideas what to do with them.
In America, people often order omlettes with egg whites only, because they are watching their cholesterol, you can still try making an omlette with the whites.
Really? I didn’t know about that part. Thanks for the tips, Kat.
Hey, would you happen to know the measurment of the ingredients in us measurments??? thnx!!!