I have to admit, I was a bit skeptical when I started making these cookies. I don’t believe I’ve ever made a baked good before using hard boiled egg yolks. I thought the cookies would turn out dry and crumbly – due to the low amount of liquid ingredients – but I was wrong. 🙂
The cookies turned out great!! The dough was thick, but workable…which made it perfect for using with a cookie press. The cookies themselves are crisp on the outside, but wonderfully moist on the inside.
German Spritz Cookies
1 cup butter, softened
1/2 cup granulated sugar
4 hard boiled egg yolks, mashed
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and sugar together. Add egg yolks, almond and vanilla extracts; stir until well-combined. Gradually add flour, mixing well.
Using a cookie shooter, press onto a parchment-lined baking sheet.
Bake for 8 – 10 minutes, or until the edges are just brown. Remove to wire rack to cool.
Makes approximately 4 1/2 dozen cookies.