Egg Yolk Lemon Cookies

Name: Egg Yolk Lemon Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 23
Ingredients: 1⅔ cups all purpose flour; 1 teaspoon baking powder; 1 pinch salt; 3 large egg yolks (room temperature); 6½ tablespoons granulated sugar; 1-2 tablespoons lemon zest; ½ teaspoon vanilla; 4½ tablespoons butter melted cooled (or vegetable oil or light olive oil)

Prep 20 min Cook 12 min Serves 23 Source

Ingredients

1⅔ cups all purpose flour
1 teaspoon baking powder
1 pinch salt
3 large egg yolks (room temperature)
6½ tablespoons granulated sugar
1-2 tablespoons lemon zest
½ teaspoon vanilla
4½ tablespoons butter melted cooled (or vegetable oil or light olive oil)

Steps

1
In a medium bowl whisk together the flour, baking powder and salt.
2
In a large bowl or stand mixer, beat the yolks and sugar for 2-3 minutes. Add the zest, vanilla and butter, beat to combine, add the dry ingredients and combine on low, 1 minute. Cover the bowl and chill 30 minutes.*
3
Form the dough into balls (golfball size) and place on 1-2 parchment paper lined baking sheets, lightly flatten with a fork or the bottom of a glass. Chill while the oven is pre-heating to 350F / 180C. Bake for approximately 12-15 minutes or until lightly golden. Let cool on the baking sheet for approximately 15 minutes then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!