Egg-Yolk Cookies
Yield
4 dozenPrep
20 minCook
20 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
lemon extract
|
*
|
| 1 ½ | cups |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 6 | each |
egg yolks
beaten |
*
|
| 1 | teaspoon |
cream of tartar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
sugar
for dipping |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 591 | ml |
all-purpose flour
|
|
| 2.5 | ml |
lemon extract
|
*
|
| 355 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 6 | each |
egg yolks
beaten |
*
|
| 5 | ml |
cream of tartar
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
sugar
for dipping |
*
|
Directions
Cream shortening and sugar until fluffy.
Add beaten egg yolks to which flavorings have been added.
Combine flour, soda, and cream of tartar, and add.
Roll into small balls. Dip into sugar, and flatten out ona greased cookie sheet.
Bake in a 350℉ (180℃). oven for 8 to 10 minutes.
