After making the toasted meringue for last week’s bite-of-sunshine key lime cupcakes, I found myself with four leftover egg yolks and needed to find something to make with them. The most obvious answer was a citrus curd, but I’d just made key lime cupcakes, and as much as I love anything key lime, I needed a little break from it.
Sugar cookies that use only egg yolks? Odd, but I was hooked.
Casey was nice enough to share her recipe with me, a recipe we both agreed is deliciously simple. These sugar cookies were a big hit at work, where I was forced to bring them to stop my incessant snacking.
Plus, I made a double batch and froze the remaining two “logs,” so the next time I’m craving sugar cookies or need to bring a dessert to someone’s home, I’ll be ready to go – all I have to do is slice the cookies and bake them. Oh, and try not to eat them all before they reach their destination.
Here’s the recipe:
Watkins Vanilla Sugar Cookies, adapted from Nancy Baggett’s The All-American Cookie Book, makes about 24 cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, slightly softened
1 cup sugar
2 large egg yolks
Generous pinch of salt
2 teaspoons vanilla extract
Colored sugar crystals, optional
In a large bowl, mix together the flour and baking powder. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy on medium speed, about 2 minutes. Add the sugar and beat until fluffy, about 2 minutes. Add the egg yolks and mix until incorporated, then add the salt and vanilla. Gradually beat in the flour mixture to form a smooth dough.
Lay a piece of parchment paper on the counter. Divide the dough in half and arrange half the dough in a log shape, about 1 1/2 inches in diameter, along the parchment paper. Roll the dough in the parchment, reshaping it as you go so the log is an even thickness. Twist the sides of the parchment paper so the log doesn’t open. Repeat with remaining dough.
Chill the dough 30 minutes or freeze until ready to bake.
Preheat the oven to 375° and line a baking sheet with a Silpat or coat with nonstick spray.
Slice the refrigerated cookies into 1/4-inch thick rounds (if using frozen dough, let sit at room temperature 15 minutes before slicing) and arrange on the baking sheets. Sprinkle with colored sugar crystals if desired.
Bake at 375° for 11 minutes or until the cookies are lightly browned. Let the cookies sit on the baking sheets for 5 minutes, then remove to a cooling rack.