Best German Egg Yolk Cookies Eier Kringel Recipes
JEWEL BOX COOKIES
Make and share this Jewel Box Cookies recipe from Food.com.
Provided by Smuckersreg
Categories Dessert
Time 32m
Yield 6 dozen
Number Of Ingredients 6
Steps:
- COMBINE flour and sugar in large bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Add beaten egg yolk and vanilla. Mix until dough holds together.
- SHAPE into small balls using half teaspoonfuls. Place 1 inch apart on cookie sheet. Make small indentation in center of each cookie. Chill 20 minutes.
- HEAT oven to 350°F Fill each cookie with scant 1/4 teaspoon jam, jelly or preserves. Bake 11 to 13 minutes or until just golden around the edges.
- For added sparkle, unbaked cookies may be rolled in coarse bakery sugar crystals before being placed on cookie sheet to chill.
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.
GERMAN PFEFFERNUSSE WITH FROSTING (PEPPER NUTS)
Make and share this German Pfeffernusse With Frosting (Pepper Nuts) recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 35m
Yield 100 cookies
Number Of Ingredients 17
Steps:
- FOR THE COOKIES: Heat honey (do not boil) in a 4 quart sauce pan. Add shortening and cool. Beat in egg.
- Sift dry ingredients together; gradually stir into the honey mixture. Knead dough slightly in bowl or on a board. Let dough stand 30 to 40 minutes.
- Shape dough into 1 inch balls and place on lightly greased baking sheets. Bake in a preheated 350°F oven for 13 to 15 minutes. Yield: 96 to 108 cookies.
- FOR THE FROSTING: Combine egg whites, honey and spices in a 1 quart bowl. Gradually beat in icing sugar, using a beater or mixer.
- Place 12 to 14 Pfeffernusse in a bowl with 2 tablespoons of frosting. Stir gently to coat all sides. Place on a wire rack for frosting to harden. Store in a tightly closed container.
- Wheatland Bounty.
Nutrition Facts : Calories 49.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 2.1, Sodium 41.6, Carbohydrate 10.6, Fiber 0.2, Sugar 6.7, Protein 0.7
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
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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