Very often y mistresses from eggs remain unused, both raw and boiled. Find them a worthy application is very simple. We offer you a number of recipes for the preparation of yolk biscuits. It turns out to be tender, crumbly and excellent in taste, although it is prepared very simply.
The recipe for shortbread cookies on yolks
Ingredients:
- wheat flour - 750 g;
- egg yolks - 6 pieces;
- granulated sugar - 200 g;
- baking powder - 12 g;
- butter - 200 g;
- salt - a pinch;
- ground cinnamon - 25 g;
- Vanilla sugar - 25 g;
- a peel of one small lemon.
Preparation
We soften the butter at room temperature, rub it with sugar and beat it up a little. Then add the yolks, zest of one lemon, vanilla sugar, ground cinnamon, baking powder, sifted flour and start the dough. It should be soft, lush and free from hands. We roll it with a layer of thickness from seven to ten millimeters, and using figurines or a glass, we cut out cookies. We place them on the greased baking tray, retreating five millimeters from each other, and bake in a preheated to 195 degree oven for about fifteen minutes. We focus on the color of baking, as soon as the cookie has acquired a rosy color, it is ready.
If desired, you can tear cold cookies with powdered sugar.
Cookies "Truffle" on boiled yolks
Ingredients:
- wheat flour - 200 g;
- egg yolk, hard boiled - 4 pieces;
- granulated sugar - 155 g;
- powdered sugar - 120 g;
- butter - 210 g;
- cocoa powder - 50 g.
Preparation
To the crushed yolks, crushed with a fork or toadstick, add sugar, sifted flour, melted, warm butter and knead the dough. It should be soft and elastic. We tear off a small number of dough from one piece of dough and form balls, which we put on a baking sheet covered with foil. We send the cookies to a preheated to 195 degree oven for thirty minutes.
Ready, completely cooled cookies, we pour in a mixture of powdered sugar and cocoa and spread on a plate.
Cookies "Chestnuts" from boiled yolks
Ingredients:
- flour - 200-250 g;
- egg yolk, hard boiled - 6 pcs .;
- granulated sugar - 125 g;
- sour cream - 75 g;
- butter or margarine - 200 g;
- Vanilla sugar - 25 g;
- baking powder - 25 g;
- hazelnut - 100-150 g;
For glaze:
- butter - 50 g;
- milk - 100 ml;
- cocoa - 75 g;
- granulated sugar - 200 g;
Preparation
Cooked yolks grind with soft butter, add sour cream and mix. Pour sugar, vanilla sugar and stir until smooth. Then, pouring the sifted flour, previously combined with a baking powder, knead the dough. It should be soft, elastic and well-tear off hands. Now pinch a little dough, make a round cake, on which we put one nutlet and form a ball, about the size of a walnut. We do this with the whole test. We stack the received balls on oiled or ground
To prepare the glaze we mix all the ingredients in a small saucepan or scoop, warm it to a boil, stirring constantly, and boil until the sugar dissolves. The remaining nuts are ground with a blender or grinded with a rolling pin.
The cooled cookies are dipped in a warm glaze, dipped in nut crumbs and laid on a dish.
If desired, or necessary, you can replace the nut crumbs with waffles, or use a mixture of them. It will turn out not less tasty.