German Egg Yolk Cookies Eier Kringel Recipes

CITRUS EGG YOLK COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper.
• Beat sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat egg yolks, vanilla extract, lemon extract, and orange extract together in another bowl. Add egg yolk mixture to butter mixture; beat well.
• Sift flour, baking soda, and cream of tartar together in a bowl. Stir flour mixture into butter mixture until dough is well-blended. Roll dough into walnut-size balls and place on prepared baking sheets. Press dough balls to slightly flatten.
• Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.

GERMAN EGG YOLK COOKIES (EIER KRINGEL)

Steps:

• Preheat oven to 375°F.
• Put the hard cooked egg yolks through a wire sieve. (To do this easily, press them through with your fingers). Add the raw egg yolks and mix well.
• In a large bowl, cream the butter and sugar; add the egg mixture and mix thoroughly. Stir in the flour, cardamon, and lemon zest; blend well. Chill dough for 1 hour.
• Roll out small portions of the dough at a time on a lightly floured board to 1/8" thickness. Cut with a 2 1/2" cookie cutter. Brush with egg white, then sprinkle the tops with the sugar and almond mixture.
• Place on ungreased cookie sheet.
• Bake for about 10 minutes, or until delicately browned.

EIER KRINGEL (RASPBERRY-FILLED COOKIES)

Steps:

• In a large mixing bowl, cream the butter and sugar together until light and fluffy. Press the egg yolks through a wire tea strainer or egg ricer into the butter-sugar mixture. Add the liqueur and mix well. Gradually add the flour and salt, mixing as you go, to form a dough.
• Divide the dough into three balls, wrap in plastic wrap, and refrigerate for several hours or overnight.
• Preheat oven to 350 degrees. Remove the chilled balls of dough, one at a time, from the refrigerator and roll between two sheets of wax paper to a thickness of about 1/4-inch. Gently remove the top layer of wax paper.
• Using one large and one medium-size heart-shaped cutter, cut the cookies according to these directions: Cut pairs of large hearts from the dough, then, using the medium heart cutter, cut out a heart shape from the center of half the cookies to form heart-shaped rings; be careful to stay away from the edges so the cookies remain strong.
• Save the smaller hearts cut from the rings and bake with the larger hearts and heart rings. Gather up dough scraps into a ball and refrigerate. Bake the hearts and heart rings on an ungreased baking sheet for 8-10 minutes, until the edges are lightly browned. Cool on a rack. Repeat the entire process with each chilled ball of dough.
• To assemble the cookies, spread the flat side of each large heart-shaped cookie with ham and top the jam with a heart ring, flat side down. Dust the top with sifted confectioners' sugar and fill the center with additional jam. Sandwich the smaller hearts cut from the heart rings, together with jam and dust the tops with confectioners' sugar.

GERMAN SABLE COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, sugar, and 1/2 teaspoon salt until creamy. Using a rubber spatula, work hard-boiled egg yolks through a fine sieve and add to the mixer; mix until well incorporated. Add flour and vanilla and continue mixing until well combined, 2 to 3 minutes, scraping down the sides of the bowl as needed.
• Wrap dough with plastic wrap and refrigerate until chilled.
• On a lightly floured surface, roll out dough 1/2 inch thick. Transfer to a baking sheet and refrigerate until chilled. Cut dough into 3-by-1/4-inch-wide strips and transfer to a baking sheet lined with parchment paper or a nonstick baking mat. In a small bowl, mix together egg, yolk, and pinch of salt. Brush each strip with egg mixture, and garnish if desired. Freeze until firm, about 15 minutes.
• Preheat oven to 375 degrees. Transfer baking sheet to oven and bake until lightly golden, about 12 minutes.

GERMAN SWEET & SOUR EGGS AKA SUESS-SAUER EIER

Steps:

• Heat the oil in a skillet and have ready a cup or two of hot water.
• Whisk in the flour and cook until brown, stirring constantly--be careful not to burn the flour.
• Add a small amount of hot water to the pan, whisking well, to create a sauce-like consistency, adding and whisking as needed.
• Whisk together the vinegar and the sugar, then add as much or as little to the sauce as you like (taste and adjust if necessary).
• Cook eggs however you like them (pan fried, hard boiled, etc) and serve with the sauce and some potatoes, if desired.

EGG YOLK COOKIES

Steps:

• Press hard-cooked egg yolks through a fine-mesh strainer into a bowl. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cooked egg yolks and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. fluted cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Brush with egg yolk., Bake until lightly browned, 12-14 minutes. Remove from pans to wire racks to cool completely.

GERMAN CUT-OUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and brown sugar. Beat in the eggs and vanilla extract until well blended. Combine the flour, baking soda, baking powder and salt; stir into the creamed mixture. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Decorate with your favorite frostings or sprinkles if you like.

GERMAN EGG PANCAKES

Steps:

• Put yolks of egg 5 eggs ina bowl until very light. Add the milk and flour gradually and mix into a smooth batter which is not too thick. Fold in the stiffly beaten egg whites. drop large spoonfuls on a hot greased griddle.
• Serve hot sprinkled with sugar or spread with currant or other tart jelly or jam.