After Angel Food Cookies
Submitted by nuttyacre
Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minGot a dozen egg yolks sitting in the fridge after making angel food cake? This is your answer.
Cream brown and white sugars with shortening, stir in those yolks along with baking powder, extract (orange, lemon, or vanilla), salt, baking soda, and flour.
Roll into balls, coat in sugar, flatten with the bottom of a glass, and bake at 350 degrees for 7 to 12 minutes.
The yolks create incredibly tender, buttery cookies that justify making angel food just for the excuse to bake these.
Pro Tips
- Use orange, lemon, or vanilla extract depending on your mood for flavor flexibility
- Roll dough balls in sugar before flattening for sweet sparkly tops
- Flatten evenly with glass bottom dipped in sugar to prevent sticking
Ingredients
Directions
Cream sugars with shortening, add egg yolks and stir. Mix in baking powder, extract, salt, baking soda and flour.
Roll in a ball and roll in sugar. Flatten with a glass.
Bake at 350℉ (180℃) for 7 to 12 minutes.
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