As you’re reading this, we are on our way back to Virginia.
What it was supposed to be a couple of days vacation turned into a 3 weeks vacation. Despite Tiffany being sick, we found some time to enjoy the weather, get wrinkled toes at the water-park, eat lots of ice-cream and sleep in late!!
I haven’t baked in 3 weeks!! 3 long weeks! Can’t wait to be the Queen on my kitchen and turn the oven on. I even have a surprise for you next week.
Since I found out my cholesterol is a little higher the first thing I had to give up was the egg yolks, then the butter, cheese and the list goes on.
There are days when we decide to have omelet for breakfast, egg whites omelet that is. Most of the time I throw away the yolks, sometimes I keep them and make cookies like these ones.
To answer your question, no, I don’t eat these. I tasted them first time I made them and that’s all. Most of the time I make them when I know I’m visiting some friends or I have guests over.
They are so easy to make and so so good.
Just like other butter cookies, they are probably not the best looking cookies you’ve seen. But oh boy, have a bite and you’re hooked. They are the perfect accompaniment to a cup of coffee or tea.
What I love about these cookies is that you can make the dough in advance and bake when needed. Don’t you just love that?
If you have never made a butter cookie, don’t be afraid, I don’t think it can get any easier.
Put all the ingredients in a food processor, pulse a couple of times and that’s it. The dough is done.
You can, of course, mix everything in a bowl using a pastry blender but I find it a little more difficult.
Egg-yolk butter cookies
In your food processor put 2 1/4 (300gr) bleached all-purpose flour, 6 egg yolks, 2/3 cup sugar and 1 envelope vanilla sugar.
Cut 2 sticks (226gr) butter and add it in the food processor too.
Pulse a couple of times until the dough comes together. If it is still too dry add a couple of water drops (one at at a time) until it forms a soft ball of dough.
Shape the dough into a log and place it in the freezer for 30-40 minutes.
Heat the oven at 350F.
When slightly frozen, take it out of the freezer and cut 1/4 inch thick coins.
If you don’t want to bake them all at once, you can put the unbaked ones on a tray and freeze them for another 30-40 minutes. Now put them into a zip-lock bag and keep them in the freezer until needed.
Bake in preheated oven for about 12-15 minutes until soft to the touch. The cookies will cook a little bit longer even when taken out of the oven, so don’t over-cook them!
That’s about it for today, hope you’re having a wonderful summer time and bake these cookies soon.
Sending you lots of love,