These cookies are just delightful! Light, buttery and delicate. They almost melt/crumble in your mouth as you eat them. They are not a traditional, hard, very floury shortbread. The hard boiled egg yolks provide this texture AND solves our family problem. Our kiddos love hard boiled eggs, but only eat the white. We end up with more boiled yolks than we know what to do with. These cookies are the perfect solution.
If you love our recipes- check out our divine confections we make on our storefront (we ship!)
ingredients
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3 Tbsp brown sugar
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4 sticks, 2 cups salted butter, room temperature
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½ cup sugar
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3 Tbsp brown sugar
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½ Tsp salt
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6 large hard-boiled egg yolks
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3 cups GF Measure for Measure Flour (all recipes use King Arthur Brand)
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1 large egg
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2 Tbsp vanilla bean paste (sub: 1 Tbsp vanilla extract)
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2 Tbsp vanilla extract
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1/3 cup Turbinado sugar (for sprinkling)
Additional Flavorings (add along with the vanilla, optional)
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3 Tbsp Strawberry Extract
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2 tsp almond extract
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2 tsp pepper (gives a spice that’s del ious and reminiscent of fall/winter spices like cinnamon, but with a twist!
Makes approximately 30 cookies
instructions
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Crumble hard boiled egg yolks in the bowl of a stand mixer
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Add butter and sugar and salt, mix on high for 3-4 minutes
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Add egg and extracts, mix on high for 2 minutes
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Gently and slowly add in GF flour at a slow speed to incorporate, don’t mix much
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Put dough in fridge for at least 20 minutes to chill (can be left overnight)
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Preheat oven to 375
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Spoon it out on to greased (or use parchment paper) cookie sheet
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Sprinkle with turbinado sugar (gives a delicious crunch)
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If you want add edible flowers
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Bake for 11-13 minutes. If the dough is very cold and has chilled for more than an hour, it will take an additional 1-3 minutes to bake.
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Cool for at least 5-10 minutes before removing from the baking sheet
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Dough can be frozen and then baked later
If you love our recipes- check out our divine confections we make on our storefront (we ship!)