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Egg Yolk Cookies (Lois Edwards Westervelt) Recipe

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This recipe for Egg Yolk Cookies (Lois Edwards Westervelt), by , is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie (Westervelt) Gerwick
Added: Friday, January 28, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Shortening
1 1/2 c. sugar
6 egg yolks
1 1/2 c. flour
1 tsp. soda
1 tsp. vanilla
1 tsp. cream of tartar
1/2 tsp. lemon flavoring

Directions:
Directions:
Cream sugar, and shortening until fluffy. Add egg yolks and lemon flavoring. Combine flour, soda, cream of tartar and mix. Roll into small balls; dip into sugar and flatten out on greased cookie sheet. Bake at 350 degrees from 8-10 minutes. These freeze very well

Number Of Servings:
Number Of Servings:
5 dozen cookies
Personal Notes:
Personal Notes:
Great way to use leftover egg yolks from the Meringue Cookie recipe! (Debbie Gerwick)

 

 

 

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