Ingredients40 m servings
- 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.
- Cook's Note:
- If desired, place a dab of jelly, a small chocolate morsel or 1/2 of a maraschino cherry in the center of the cookies before baking.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
ReviewsRead all reviews 5
This is a simple recipie with delicious results. I opted to finish each off with a chocolate drop. Made about 32 medium size cookies.
I don't know how to edit this, but there are some corrections needed! 350 degrees for 8 min - NOT 400 degrees! You don't need parchment. If you have a nonstick pan, they'll stick well from the p...
I opted for orange extract instead of almond, and added zest of a full orange. It's still missing something. More sugar? Salt? I don't know, but for how buttery/yolk-y these are, I wouldn't make...
I agree 350 for 8 - 9 minutes. Parchment paper doesn't work out directly on pan. These are my son's favorite and I have been making them forever. I recently inherited my grandma-in-laws press an...