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This recipe is closing the trilogy of exploiting 12 eggs. The first recipe was this one αυτήν την συνταγή and the second can be found here. με αυτήν εδώ. I was really curious to try this recipe that seems a little heavy at first because of the so many yolks. They tasted extra yummy, they didn’t lose shape when baked and can be excellent decoration cookies. When raw they are a little yellowish however baked the yellow color goes away. Follow the instructions on spreading the butter and how to handle them on the baking process and the recipe is a sure success! You can always eat them as they are or decorate them with royal icing, sugarpaste of truffles. I tried my talent in painting sugar paste (hmm with mediocre results), made Santa boots and snow balls. The snow balls were surprisingly easy to make(check out how to make them here ) The materials and equipment were bought from here and here.  Aren’t they the perfect edible gifts for Christmas? Put them in cute packaging and offer them to your loved ones. These gifts are for me the best and most valuable. I know I owe you a lot of posts with tips on sugar paste and decorating but until I manage to make them you can always ask for any advice via email (athena@craftcooklove.gr), via comment, or wherever in my social world. Happy decorating! More festive posts are to come so don’t go far.

6 egg yolks cookies

Yield: 2 large oven pans

Prep time
Cook time
Total time
 
Ingredients
  • 400 gr all-purpose flour
  • 200 gr real butter cut in cubes
  • 150 gr sugar
  • Some sea salt ( a pinch)
  • 6 egg yolks
  • 2 tsp vanilla extract
Instructions
  1. Mix in the mixer ball the flour, sugar and sea salt.
  2. Add the butter and run the mixer until the butter is like bread crumbs.
  3. Add the yolks and continue mixing in low speed until a dough is formed
  4. Press the dough to be flat and put it the fridge for half an hour wrapped
  5. Preheat the oven in 180 degrees Celsius (air function)
  6. Over cooking paper and using two rulers (I use two small sized cutting boards) spread the dough.
  7. Cover two oven pans with cooking paper and using our cutter cut the cookies and put them on the oven.
  8. Bake for approximately 10 minutes until they get white and a little golden on the edges.
  9. Let them cool for 10 minutes and put them on a rack to chill completely.
  10. Decorate as you like (royal icing, sugarpaste)
Notes
Initial recipe can be found here

 

 

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