Egg Yolk Cookies

I made these as a stuffed cookie by taking two 
egg yolk cookies, sanded with sugar, and stuffing
them with a peanut butter fluff!

  If you recently made an Angelfood (or other) cake that only uses whites, or if you're on a diet that doesn't allow you to eat the yolks but you don't want to toss them out, this is the recipe for you! My Mom used to make these on her "Angelfood" cake day (not a real day, just whatever day she made it on). These are soft and deliciously home!

• 1 cup butter, softened
• 1 tsp vanilla extract
• 1 1/2 cups white sugar
• 1/2 tsp lemon extract
• 1/2 tsp orange extract
• 1 tbsp finely grated lemon rind
• 6 large egg yolks
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1/4 tsp fine salt

1. Whisk together the flour, soda, tartar, and salt, set aside.
2. Place the sugar and rind of the lemon into your food processor and process until well mixed. Remove the lid carefully! Set aside.
3. Cream the butter until pale yellow. 
4. Add in the yolks and cream together until light yellow again.
5. Add in the sugar and cream well.
6. Add in each extract.
7. In 1/2 cup increments add in the dry and mix together.
8. Bake at 350 for 8-10 minutes.

Note the color of these cookies! So bright and yellow and the more natural your yolks the darker the yellow!