Whenever I travel I try to catch up on my magazine reading. I usually have a few Self and Good Housekeeping issues to catch up on because I tend to read blogs more than magazines these days. For my recent trip to Chicago I grabbed the March issue of Self, which was bundled with an Easter-focused issue of All Recipes magazine.
The cookies turned out great and since the batter doesn’t include any raw eggs, I could lick the beaters without fear!
(See below for my version of the Swedish Spritz Cookies recipe.)
Have you ever baked with hard boiled egg yolks?
Do you still read magazines?
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Swedish Spritz Cookies
By May 8, 2013Published:
- Yield: 24+ (24+ Servings)
- Prep: 4 mins
Whenever I travel I try to catch up on my magazine reading. I usually have a few Self and Good Housekeeping issues to catch up on …
- 4 hard boiled egg yolks sieved
- 1/2 cup sugar
- 1 cup butter softened
- 1 tsp vanilla extract
- 2 cups flour
- Prepare hard boiled eggs in advance so you have cool/room-temperature eggs to use. (I baked a batch of eggs the morning before I made the cookies.)
- Preheat oven to 400F.
- Cream butter, sugar, and vanilla.
- Press egg yolks through a sieve into the mixing bowl.
- Gradually add flour and mix thoroughly. (I added food coloring to jazz them up for a potluck.)
- Transfer dough to cookie press and press cookies onto cookie sheet lined with parchment paper. (I sprinkled with colored sugar.)
- Bake for 8-10 minutes, until edges just begin to turn golden. Transfer to baking rack to cool.