If you’re wondering how to recycle leftover yolks, these yolk-only cookies are the perfect solution.
Have you ever made a meringue or a pavlova and ended up with leftover egg yolks in the fridge not knowing how to use them? It happens often, and the solution has finally arrived: my new Golden Lemon Shortbread.
If you already find on the blog my classic recipe for [Lemon Cookies with Whole Egg], this version is its more refined and crumbly evolution. The exclusive use of yolks, combined with the lightness of seed oil, gives these cookies an incredible texture: they are “short”, buttery even without butter, and boast a vivid yellow color that immediately brightens things up.
Why you’ll love this recipe:
Zero waste: the perfect way to give dignity to 3 lonely yolks.
No butter: light yet incredibly fragrant thanks to the lemon zest.
Wow color: thanks to the yolks alone, they’ll look like little golden nuggets on your plate.
Speed: they come together in no time and disappear even faster!
Perfect to accompany afternoon tea or for a breakfast that smells like home, these cookies will become your go-to every time you have yolks to use up.
OTHER RECIPES TO TRY:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 18 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 262.82 (Kcal)
- Carbohydrates 35.47 (g) of which sugars 14.04 (g)
- Proteins 5.20 (g)
- Fat 12.22 (g) of which saturated 2.37 (g)of which unsaturated 9.26 (g)
- Fibers 0.89 (g)
- Sodium 89.28 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Golden Lemon Shortbread: the clever recipe using only yolks
- 1 1/6 cups all-purpose flour
- 5 tbsp granulated sugar
- 3 tbsp sunflower oil
- 3 egg yolks (about 55 g each)
- 1 tsp baking powder (about one level teaspoon)
- 1 pinch salt
- 1 lemon zest (grated)
Tools for Golden Lemon Shortbread: the clever recipe using only yolks
- Scale
- Bowl
- Whisk
- Baking tray
Steps for Golden Lemon Shortbread: the clever recipe using only yolks
Scent the sugar: in a large bowl, combine the sugar and the grated lemon zest. Rub the two ingredients together with your fingertips: the warmth of the peel will release the lemon’s essential oils, making your cookies wonderfully fragrant!
Create the liquid base: add the 3 egg yolks and the pinch of salt. Whisk with a hand whisk or a fork until you obtain a pale mixture. Pour the sunflower oil in a thin stream, continuing to mix until it is fully absorbed.
Work the dough: sift the flour together with the baking powder directly into the bowl. Start mixing with a wooden spoon and then move to your hands. Work the dough only until you form a smooth, soft, non-sticky ball.
Blogger’s tip: if the dough seems too soft, don’t add more flour immediately! Let it rest for 5 minutes: the oil and yolks will settle and make it perfect to handle.
Shape the cookies: line a baking tray with parchment paper. To get cookies all the same and as precise as those from a pastry shop, use a small ice cream scoop or a teaspoon to take about 20 g of dough at a time. Round each portion between the palms of your hands to form a walnut-sized ball.
The double coating: prepare two small bowls: one with granulated sugar and one with plenty of powdered sugar. Roll each ball first in the granulated sugar and then generously in the powdered sugar: it should be completely white, like a little snowball! Finally, place it on the tray without pressing it too much.
Baking: place the balls on the tray spaced well apart (there’s no need to flatten them; they will spread during baking). Bake in a preheated conventional oven at 320°F for about 15-20 minutes.
Cooling: once out of the oven, let them cool completely on the tray (they are very fragile when hot). You will smell how wonderful they are!
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Here are our Golden Lemon Shortbread! As you’ve seen, just a few ingredients and those 3 egg yolks waiting in the fridge are enough to create a little homemade pastry magic.
These cookies prove that nothing should be wasted in the kitchen and that sometimes recipes born to “recycle” an ingredient become the family’s favorites. They’re perfect to give as gifts, beautiful on a tea tray and irresistible to dunk or nibble on at any time of the day.
And you, how do you usually use leftover yolks?
I hope you enjoyed this recipe for yolk-only cookies!
Storage, tips, notes, variations
Storage:
These shortbread cookies keep perfectly for 5-7 days in a tin box or an airtight glass container.
Tips and Notes:
Ingredient temperature: make sure the yolks are at room temperature before starting; they will blend better with the sugar.
The lemon: use only lemons with edible peel (organic). For a balsamic touch, you can also add a pinch of lime or orange zest.
Flour: if the dough turns out too “soft” (it depends on the size of the yolks), don’t overdo it with flour: a 10-minute rest in the fridge will make it perfect to handle.
Variations:
Chocolate chips: add 30 g (about 1 oz) of dark chocolate chips for an even more indulgent version.
Wholemeal version: you can replace 70 g of all-purpose flour with wholemeal flour for a more rustic flavor.
Gluten-free: this recipe works very well by substituting the flour with a universal gluten-free mix or rice flour (in this case they will turn out even more delicate).
FAQ (Questions and Answers)
Can I use butter instead of oil?
Yes, you can use about 50 g of softened butter instead of 40 g of oil, but keep in mind that the texture will change slightly and they will be less “light” on the palate.
Why did my cookies flatten too much during baking?
Probably the yolks were very large or the oven wasn’t fully preheated. Try chilling the dough balls in the fridge for 15 minutes before baking.
Can I prepare the dough in advance?
Certainly! You can prepare the dough the day before, wrap it in cling film and keep it in the fridge. Remember to let it come to room temperature for 15 minutes before shaping the cookies.
