Hard Boiled Egg Yolk Cookies: A Walnut Half Hidden Inside – A Smart Way to Use Up Leftover Yolks

Instructions

Make the dough

1. 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.

2. Add the softened butter, sour cream and salt and mix until you have a smooth cream.

3. 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.

4. Wrap the dough in plastic wrap and chill for 20 minutes so it firms up and is easier to handle.

Shape and bake

1. Heat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. Pinch off small pieces of dough and flatten each into a small round, about 1 1/2 inches (4 cm) across.

3. 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.

4. 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

1. 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.

2. 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.

3. 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.

4. Set the finished cookies on a wire rack or parchment paper and let the glaze set completely.