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
