Recipe: Egg Yolk Sugar Cookies (using 10 or 11 yolks, 1950's)

EGG YOLK SUGAR COOKIES
"These are nice to make with the leftover egg yolks when you make angel food cake."


1 cup vegetable shortening or butter
2 cups sugar
10 or 11 egg yolks
3 tbsp. milk
2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. salt
3 1/2 to 4 cups flour

Cream shortening. Add sugar, egg yolks, milk and vanilla; mix well. Set aside.

Sift baking soda, nutmeg and salt together. Add to sugar mixture Add enough flour to make a soft dough that can be rolled. Handle as little as possible. (You may chill the dough in the refrigerator a short time before rolling, it will be easier to handle.)

Roll and cut as desired (or roll in small balls, rolls in granulated sugar) and place on ungreased baking sheet.

Bake in a 400 or 425 degree F oven.

From: Alice's Recipe Collection, 1950's-70's at Recipelink.com (about the collection)

Another version (using fewer yolks): Egg Yolk Cookies