Best German Egg Yolk Cookies Eier Kringel Recipes
CITRUS EGG YOLK COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper.
- Beat sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat egg yolks, vanilla extract, lemon extract, and orange extract together in another bowl. Add egg yolk mixture to butter mixture; beat well.
- Sift flour, baking soda, and cream of tartar together in a bowl. Stir flour mixture into butter mixture until dough is well-blended. Roll dough into walnut-size balls and place on prepared baking sheets. Press dough balls to slightly flatten.
- Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.
Nutrition Facts : Calories 71.2 calories, Carbohydrate 9.1 g, Cholesterol 28.6 mg, Fat 3.6 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.1 g, Sodium 43.7 mg, Sugar 5 g
GERMAN EGG YOLK COOKIES (EIER KRINGEL)
Make and share this German Egg Yolk Cookies (Eier Kringel) recipe from Food.com.
Provided by Apple Princess
Categories Dessert
Time 10m
Yield 4 dozen, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Put the hard cooked egg yolks through a wire sieve. (To do this easily, press them through with your fingers). Add the raw egg yolks and mix well.
- In a large bowl, cream the butter and sugar; add the egg mixture and mix thoroughly. Stir in the flour, cardamon, and lemon zest; blend well. Chill dough for 1 hour.
- Roll out small portions of the dough at a time on a lightly floured board to 1/8" thickness. Cut with a 2 1/2" cookie cutter. Brush with egg white, then sprinkle the tops with the sugar and almond mixture.
- Place on ungreased cookie sheet.
- Bake for about 10 minutes, or until delicately browned.
Nutrition Facts : Calories 253.1, Fat 12.4, SaturatedFat 5.6, Cholesterol 86.8, Sodium 63.8, Carbohydrate 31.8, Fiber 1.1, Sugar 12.9, Protein 4.4
EGG YOLK COOKIES
These simple egg yolk cookies truly melt in your mouth. They're thin cookies, just like my Grandma used to make. -Kathy Gagliardi, Holmdel, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 7
Steps:
- Press hard-cooked egg yolks through a fine-mesh strainer into a bowl. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cooked egg yolks and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. fluted cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Brush with egg yolk., Bake until lightly browned, 12-14 minutes. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 3mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
KRIS KRINGLE COOKIES
This recipe is made in our house every year at Christmas. When we cut the cookies out we always include the "Christmas pig" and the "Christmas whale". They are cookie cutters that accidentally got mixed in with the Christmas cutters...so we make use of them anyway!
Provided by Joyd9060
Categories Dessert
Time 47m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Cream butter and sugar, then add eggs.
- In a small bowl, mix baking soda, cream of tartar, vanilla and evaporated milk.
- Add small bowl contents to creamed contents.
- Sift flour into mix and combine.
- Chill.
- Roll out on floured board.
- Cut out cookies with cookie cutters.
- Place on greased cookie sheet.
- Bake at 400 for 8-12 minutes.
- Use butter cream frosting to ice.
Nutrition Facts : Calories 1835.2, Fat 68.5, SaturatedFat 40.9, Cholesterol 375.2, Sodium 1709.1, Carbohydrate 278.6, Fiber 5.1, Sugar 134.7, Protein 26.5
BETHMAENNCHEN - GERMAN CHRISTMAS COOKIES
My family first had these yummy almond cookies (pronounced "BAIT-men-chen") when a German exchange student made them for us at Christmas time so she could have a taste of home. She blanched, skinned, and halved the almonds herself, which took most of the preparation time. When pressed for time I have substituted store-bought chopped almonds, but I'm told that that's anathema for anyone who wants the real thing. This prep time excludes preparing the almonds.
Provided by LightEra
Categories Dessert
Time 40m
Yield 40 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Finely grind the measured almonds.
- Break the marzipan dough into small pieces and mix with one of the eggs, rosewater, powdered sugar, ground almonds and flour.
- Separate the remaining egg and beat the yolk, set aside.
- Form marzipan mixture into balls the size of walnuts.
- Press three almond halves onto the sides of each ball. The almonds should stand up and down and be evenly spaced around the ball.
- Brush each ball with the beaten yolk and place on a cookie sheet.
- Place cookie sheet on the middle rack and bake 15 minutes until golden brown.
Nutrition Facts : Calories 39, Fat 2.6, SaturatedFat 0.2, Cholesterol 7.1, Sodium 2.8, Carbohydrate 3, Fiber 0.6, Sugar 1.6, Protein 1.4
VEGAN "EGG YOLK" SUBSTITUTE
I found the original recipe on betterbatter.org/egg-yolk-subs titute-vegan and modified it based on what I had on hand - namely a blend of chickpea and all-purpose flour (I was using it in shortbreads anyway which used regular flour so they didn't need to be GF). I was shocked at how wonderfully this worked, once I realized that an electric mixer (hand or stand) is not optional for proper consistency!
Provided by YummySmellsca
Categories Beans
Time 5m
Yield 1/4 cup, 2 serving(s)
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, whisk together flours and water until smooth.
- Heat for 2 minutes, beating with a hand mixer halfway through.
- Add oil and beat in well - add enough extra oil to make the consistency of the mixture like beaten egg yolks - this mixture should be smooth, thick, and stirrable, with the consistency of canned icing.
- Use immediately or store tightly covered in the fridge up to 1 month.
- This will replace 2 yolks.
EGG YOLK COOKIES
I love making homemade angel food cakes and meringues, but unfortunately hate the waste of egg yolks. Recently, my range decided not to cooperate on my daughter's birthday, so I attempted three times in one day to make her 'promised' angel food cake...resulting in 36 egg yolks left over...YIKES! I made a ton of my Homemade Neverfail Egg Noodles, but I could only stand to have so many noodles made ahead, so I was on a mission. This is the recipe I found, then modified, from one of my Open Line Cookbooks (a radio station recipe program I loved listening to with Mom as a young girl). The recipe does not require chilling prior to rolling and baking, but I prefer to anyway, and in between cookie sheets. I like to double this recipe, as well as most cookie recipes to be quite honest. I think this would also work well pressed out as a cookie dough for a dessert pizza, although I haven't tried that yet. I have also used frozen egg yolks with great success, so there is no need to take on both an angel food cake project or meringue project and cookies in the same day. These also freeze well after baking; I haven't tried freezing them before baking yet. I hope you find this recipe as useful as I do!
Provided by Cindy Lynn
Categories Dessert
Time 20m
Yield 60 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar until fluffy.
- Separately, beat egg yolks and add extracts and salt.
- Add beaten egg yolk mixture to creamed butter and sugar.
- Blend well.
- In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar).
- Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended.
- Form into balls about the size of a walnut.
- Roll balls in sugar, place on greased cookie sheet or parchment lined cookie sheet, and slightly flatten.
- Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.
Nutrition Facts : Calories 70.9, Fat 3.5, SaturatedFat 2.1, Cholesterol 24.7, Sodium 51.5, Carbohydrate 9.1, Fiber 0.1, Sugar 5, Protein 0.8
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