Hard boiled egg yolk cookies sound unusual, but the yolks are the secret to their melt-in-your-mouth texture. Mashed into the dough with butter and sour cream, they make a tender, crumbly cookie wrapped around a crunchy walnut half.
Each ball is baked briefly, cooled, then dipped in a warm butter glaze and rolled in finely chopped walnuts. They look like small nuts from a Christmas tray and are a smart way to use up yolks, because the whites are not needed in this recipe.
At a Glance
- Prep time: 25 min
- Chilling time: 20 min
- Baking and finishing time: 25 min
- Servings: about 17 cookies
- Difficulty: Medium
- Calories: about 150 kcal per cookie
- Trend: Holiday cookies / A classic with a twist
Ingredients
(US cups, with grams in brackets)
Tender dough
- 3 hard-boiled egg yolks (cooled)
- 1 1/2 cups (180 g) all-purpose flour
- 5 1/2 tablespoons (80 g) butter, softened
- scant 1/2 cup (100 g) sour cream
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon vanilla extract, or 1 packet (8 g) vanilla sugar
Filling and coating
- about 17 walnut halves
- 1/2 cup (50 g) finely chopped walnuts
Butter glaze
- 1/2 cup (60 g) powdered sugar
- 2 tablespoons (30 g) butter
- 2 tablespoons (30 ml) milk
Instructions
Make the dough
- Press the cooled hard-boiled yolks through a fine sieve (or grate them finely) into a bowl. Add the granulated sugar and vanilla and mix well with a fork.
- Add the softened butter, sour cream and salt and mix until you have a smooth cream.
- Work in the sifted flour mixed with the baking powder, a little at a time, until you have a soft dough that does not stick.
- Wrap the dough in plastic wrap and chill for 20 minutes so it firms up and is easier to handle.
Shape and bake
- Heat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Pinch off small pieces of dough and flatten each into a small round, about 1 1/2 inches (4 cm) across.
- Place a walnut half in the middle of each round. Wrap the dough around the nut, seal it well and roll into a firm ball.
- Set the balls on the baking sheet with a little space between them. Bake in the preheated oven for 15 to 20 minutes, until lightly golden on top.
Glaze and finish
- While the cookies bake, make the glaze: in a small saucepan combine the powdered sugar, butter and milk and heat, stirring, until everything melts together.
- When the mixture starts to boil, cook it for another 1 to 2 minutes, stirring, until it thickens slightly. Pour it into a bowl and let it cool a little so it is warm, not hot.
- Let the baked cookies cool completely on the baking sheet. Only then dip them one by one in the warm glaze and immediately roll them in the chopped walnuts.
- Set the finished cookies on a wire rack or parchment paper and let the glaze set completely.
Video Recipe
Tips for Perfect Hard Boiled Egg Yolk Cookies
- Cook the eggs ahead: Hard-boil the eggs (about 10 minutes in simmering water), cool them completely and separate the yolks. Use the leftover whites in egg salad or a sandwich spread.
- Keep the glaze warm: If it cools and thickens, warm it gently for a few seconds. A slightly warm glaze coats the cookies evenly and is easier to work with.
- Best the next day: The cookies taste best after a day, when the dough softens slightly under the glaze.
Easy Variations
- Almond version: Use whole blanched almonds inside instead of walnut halves.
- Cocoa glaze: Add a teaspoon of good cocoa powder to the butter glaze for a chocolate note.
- Rum aroma: Add a small teaspoon of rum to the dough or the glaze for a stronger holiday scent.
Frequently Asked Questions (FAQ)
Do the egg yolks make the cookies taste eggy? No. Cooked yolks are mashed to a fine, dry crumb and blend into the butter and sour cream, so they work like a tenderizer and the dough tastes mostly of butter and vanilla.
How long do they keep? Stored in an airtight tin in a cool place, they keep for about 5 days. Because the dough contains sour cream and cooked egg, keep them in the refrigerator if your kitchen is warm.
Can I freeze them? Yes. Freeze the unglazed baked cookies in a single layer, then in a container, for up to 2 months. Thaw them at room temperature and glaze them just before serving.
What can I use instead of walnuts? Pecans or whole blanched almonds work inside the cookies, and finely chopped pecans, hazelnuts or pistachios work for the coating.
Can I make them ahead for Christmas? Yes. Bake the cookies a few days ahead and store them unglazed, then glaze and coat them the day before serving or the morning of the party.
These tender little nut cookies suit a holiday tray, a cookie exchange or a gift box, and they taste good with coffee or tea.
The recipe is based on a version by Наташа Шакинко, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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