I don’t know if this ever happens in your home but I find that there are always extra hard-boiled egg yolks left in my fridge after my kids devour the whites. Well, my daughter actually eats the whole egg now but my son just won’t eat those yolks. He won’t go near them! And if there’s any yolk left on the egg white, he won’t eat it. So what to do with those extra yolks besides eating them myself or throwing them away? Make cookies! Don’t worry, you can’t actually taste the egg yolk in these buttery cookies but it does give them extra richness. Just don’t tell your kids that you put the yolks in them! My son still has no idea and he loves these cookies.

Hard-Boiled Egg Yolk Cookies
makes 50-75 cookies, based on the size of the cookie cutters 

4 hard-boiled egg yolks
1/2 cup unsalted margarine (or butter)
1/2 cup vegetable shortening
1/2 cup sugar
2 cups all-purpose flour
1 tsp lemon extract
1/2 tsp lemon zest
1 raw egg white, course sugar and sprinkles for topping, optional

Since I already had extra hard-boiled eggs in my fridge, I didn’t have to prep the yolks. I removed the yolks from the whites (which I saved for breakfast) and smashed them with a fork. If you are making fresh hard-boiled eggs, place the eggs into a saucepan with room temperature water and bring water to a boil over medium heat. Once the water is boiling, remove the pan from the heat, cover the pan and the eggs stand for 10-12 minutes. Place the hot eggs in an ice bath then peel.

I beat the margarine, shortening and sugar until smooth. I beat in the egg yolks and lemon extract. I scraped down the sides of the bowl and slowly added the flour until combined. I placed the dough on a floured surface and rolled it out with a rolling pin brushed with more flour to around 1/4 inch thick.

My son had so much fun cutting out cookies with me! You can use any size and shape for your cookie cutters. We chose small flowers and butterflies (well, my son thought the tulips were shields). Once we cut out all of the cookies, we re-rolled the remaining dough and cut out more cookies. We placed the cookies on three cookie sheet lined with parchment paper.

For the cookies with decorations, I brushed some egg white on the cookies and sprinkled with the sprinkles and course sugar. The kids always love sprinkles! I baked the cookies at 400 degrees F for 8-10 minutes. You don’t want these cookies to brown. I placed the cookies on a cooling rack.

And now for the spinkle cookies…

Hard-Boiled Egg Yolk Cookies
 
Ingredients
  • 4 hard-boiled egg yolks
  • ½ cup unsalted margarine (or butter)
  • ½ cup vegetable shortening
  • ½ cup sugar
  • 2 cups all-purpose flour
  • 1 tsp lemon extract
  • ½ tsp lemon zest
  • 1 egg white, course sugar and sprinkles for topping, optional

Instructions
  1. To make hard-boiled eggs, place the eggs into a saucepan with room temperature water and bring water to a boil over medium heat. Once the water is boiling, remove the pan from the heat, cover the pan and the eggs stand for 10-12 minutes. Place the hot eggs in an ice bath then peel. Remove the yolks from the whites, which you can reserve for another use, and smash them with a fork until smooth.
  2. Beat the margarine, shortening and sugar until smooth. Beat in the egg yolks and lemon extract. Scrape down the sides of the bowl and slowly add the flour until combined.
  3. Place the dough on a floured surface and roll it out with a rolling pin brushed with more flour to around ¼ inch thick.
  4. You can use any size and shape for your cookie cutters. Once you cut out all of the cookies you can, roll out the remaining dough and cut out more cookies. Place the cookies on a cookie sheet lined with parchment paper.
  5. For the cookies with sprinkles and course sugar, brush some raw egg white on the cookies and sprinkled with the toppings you want.
  6. Bake the cookies at 400 degrees F for 8-10 minutes. You don’t want these cookies to brown.