A great cookie to finish off summer — lemon, orange, and a bright and cheery color!
I found this recipe when I had made a lot of meringue cookies for a party (more on those in December, promise!!) and had a ton of egg yolks going to waste. I made these for the party as well, and they were a big hit! You can make them any color, and probably put in other flavorings than lemon or orange, but I love the sunshiny nature of these little bites.
1 cup butter
1 1/2 cups sugar
6 egg yolks
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
1 lemon – zest only
Cream butter and sugar until fluffy.
Separately, beat egg yolks and add extracts.
Add beaten egg yolk mixture to creamed butter and sugar – blend well.
In a separate bowl, whisk together dry ingredients (flour, baking soda, cream of tartar and lemon zest).
Add dry ingredients to creamed butter, sugar .and egg mixture, mixing until well blended.
Form into balls about the size of a walnut.
Roll balls in sugar, place on greased cookie sheet or parchment-lined cookie sheet, and slightly flatten using the palm of your hand or a spoon.
Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.