Sharon's Egg Yolk Cookies

I have to say that my new apron, that Danielle showed off 2 posts ago, brought me a new sense of calm. I was able to fold my towel over the waist band, allowing me quick access to a clean hand. Thank you again, I love it!

For this recipe I made one trip to the grocery store for lemon extract. One item to purchase? This is a good sign that I am beginning to have more and more basics in my cupboard. While I was there, I grabbed more butter and anise extract thinking I may need it in the future ( I thought anise was a powder). Who knew? I was eyeing the orange extract but didn't want to get too "Extract Happy". Little did I know my next recipe would call for "orange extract". The other thing I do now is buy 'pure' not imitation extract. Thanks for the tip, it does make a difference.

Because this cookie is called the egg yolk cookie, you can imagine that I would have a few egg whites left over, so I decided to hold onto them and will make a healthy omelette in the a.m. I hoping this will offset some of the taste testing I've enjoyed.

The only thing I would have altered was my flattening technique. Apparently you do not need to flatten these out so much before cooking because due to the butter and shortening it will release on its own. This is why my cookies look a little more like cookie crisps. I tried to alter my pressure on the third dozen but to no avail I love smooshing with the glass a little to much. I did yield 4 dozen cookies but had left over chocolate and almonds.

Easy cookie to make, this time I even timed myself. From getting out my first ingredient to putting my last cookie sheet in the oven, was at about 1hr. and 10 minutes. I then had to let the last cookies cool, spread with chocolate, and top with almonds. In total 2 hr. including clean up. Not bad.

My tip today,"Allow enough time to bake so you can enjoy the process", today was that day...thanks to Danielle G.

I am now off to find packaging and label my cookies...Angie