Made with hard boiled egg yolks to add a twist of body and flavor to the usual cookie press spritz!
Original recipe makes 24 3 cookie servings
Ingredients
8 eggs
2 cups salted butter, softened
1 cup white sugar
1 1/4 teaspoons almond extract
4 cups all-purpose flour
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PREP
30 mins
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COOK
10 mins
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READY IN
40 mins
Directions
- Place the eggs into a saucepan with enough water to cover by 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water. Peel eggs, separate yolks from whites. Sieve or finely grate yolks. Reserve whites for another use.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat in the egg yolks and the almond extract. Slowly mix in the flour, just until incorporated. Use a spritz style cookie maker to press cookies onto prepared baking sheet.
- Bake in the preheated oven just until the edges begin to brown, 8 to 10 minutes.
