How to make it

  • Thoroughly stir together first three ingredients. If you have time, sift them. I didn’t and the cookies turned out fine. Stir in the salt.
  • In a mixing bowl, cream the butter and sugar. Beat in the vanilla and lemon zest, then one by one, beat in the egg yolks.
  • Slowly stir in the flour mixture. Mix well.
  • Form into 1 inch balls and place balls about 2 inches apart on a non-stick or parchment lined cookie sheet. Bake for 10-12 minutes or until the cookies start to brown around the edges. Let cool on cookie sheet for 2 minutes, then transfer to a cooling rack.

Reviews & Comments 2

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  • diana_37489 6 years ago
    the cookies are just like the ones my Oma would make at Christmas. Excellent. bake at 325 F for 8 - 10 minutes until bottoms lightly brown cool then dip in egg whites and dip in white sugar when dry they glisten like snow flakes. store in a tightly sealed container will keep for 45 days if kept in a cool dry spot. they melt in your mouth.
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    " It was good "
    Laureltree ate it and said...
    Hi there
    I just made these and they were very nice. I cooked them at 180 degrees centigrade in a fan oven for 12-13 min. Crispy at the edges, softer in the middle. Next time I would add more lemon zest as I'd like to take this more.
    All in all a good recipe for using up egg yolks. Very easy to do. I will make these again.
    Thank you for the recipe.
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  • Dalgersp 7 years ago
    This is great for using up egg yolks after making meringues but you dont say what temperature the oven has to be. Can you let me know in Centigrade if possible and for a fan oven since I live in England and France!
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