German Spritz Cookies

German Spritz Cookies

I have to admit, I was a bit skeptical when I started making these cookies. I don’t believe I’ve ever made a baked good before using hard boiled egg yolks. I thought the cookies would turn out dry and crumbly – due to the low amount of liquid ingredients – but I was wrong.

The cookies turned out great!! The dough was thick, but workable…which made it perfect for using with a cookie press. The cookies themselves are crisp on the outside, but wonderfully moist on the inside.

~Enjoy~

German Spritz Cookies

1 cup butter, softened

1/2 cup granulated sugar

4 hard boiled egg yolks, mashed

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

2 cups all-purpose flour

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and sugar together. Add egg yolks, almond and vanilla extracts; stir until well-combined. Gradually add flour, mixing well.

Using a cookie shooter, press onto a parchment-lined baking sheet.

Bake for 8 – 10 minutes, or until the edges are just brown. Remove to wire rack to cool.

Makes approximately 4 1/2 dozen cookies.