German Egg Yolk Cookies Eier Kringel Food

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GERMAN PFEFFERNUSSE WITH FROSTING (PEPPER NUTS)



German Pfeffernusse With Frosting (Pepper Nuts) image

Make and share this German Pfeffernusse With Frosting (Pepper Nuts) recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 35m

Yield 100 cookies

Number Of Ingredients 17

1 1/2 cups liquid honey
1/4 cup shortening
1 egg
4 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
3/4 teaspoon ground cardamom
1/2 teaspoon black pepper
1/4 teaspoon finely crushed anise seed
2 unbeaten egg whites
1 tablespoon liquid honey
1/2 teaspoon finely crumbled anise seed
1/4 teaspoon ground cardamom
2 cups icing sugar

Steps:

  • FOR THE COOKIES: Heat honey (do not boil) in a 4 quart sauce pan. Add shortening and cool. Beat in egg.
  • Sift dry ingredients together; gradually stir into the honey mixture. Knead dough slightly in bowl or on a board. Let dough stand 30 to 40 minutes.
  • Shape dough into 1 inch balls and place on lightly greased baking sheets. Bake in a preheated 350°F oven for 13 to 15 minutes. Yield: 96 to 108 cookies.
  • FOR THE FROSTING: Combine egg whites, honey and spices in a 1 quart bowl. Gradually beat in icing sugar, using a beater or mixer.
  • Place 12 to 14 Pfeffernusse in a bowl with 2 tablespoons of frosting. Stir gently to coat all sides. Place on a wire rack for frosting to harden. Store in a tightly closed container.
  • Wheatland Bounty.

Nutrition Facts : Calories 49.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 2.1, Sodium 41.6, Carbohydrate 10.6, Fiber 0.2, Sugar 6.7, Protein 0.7

EGG YOLK COOKIES



Egg Yolk Cookies image

I love making homemade angel food cakes and meringues, but unfortunately hate the waste of egg yolks. Recently, my range decided not to cooperate on my daughter's birthday, so I attempted three times in one day to make her 'promised' angel food cake...resulting in 36 egg yolks left over...YIKES! I made a ton of my Homemade Neverfail Egg Noodles, but I could only stand to have so many noodles made ahead, so I was on a mission. This is the recipe I found, then modified, from one of my Open Line Cookbooks (a radio station recipe program I loved listening to with Mom as a young girl). The recipe does not require chilling prior to rolling and baking, but I prefer to anyway, and in between cookie sheets. I like to double this recipe, as well as most cookie recipes to be quite honest. I think this would also work well pressed out as a cookie dough for a dessert pizza, although I haven't tried that yet. I have also used frozen egg yolks with great success, so there is no need to take on both an angel food cake project or meringue project and cookies in the same day. These also freeze well after baking; I haven't tried freezing them before baking yet. I hope you find this recipe as useful as I do!

Provided by Cindy Lynn

Categories     Dessert

Time 20m

Yield 60 serving(s)

Number Of Ingredients 10

1 cup butter (or shortening for cookies that won't spread quite as much)
1 1/2 cups sugar
6 egg yolks (or 3 whole eggs)
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 pinch salt

Steps:

  • Cream butter and sugar until fluffy.
  • Separately, beat egg yolks and add extracts and salt.
  • Add beaten egg yolk mixture to creamed butter and sugar.
  • Blend well.
  • In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar).
  • 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.
  • Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.

Nutrition Facts : Calories 70.9, Fat 3.5, SaturatedFat 2.1, Cholesterol 24.7, Sodium 51.5, Carbohydrate 9.1, Fiber 0.1, Sugar 5, Protein 0.8

VEGAN "EGG YOLK" SUBSTITUTE



Vegan

I found the original recipe on betterbatter.org/egg-yolk-subs titute-vegan and modified it based on what I had on hand - namely a blend of chickpea and all-purpose flour (I was using it in shortbreads anyway which used regular flour so they didn't need to be GF). I was shocked at how wonderfully this worked, once I realized that an electric mixer (hand or stand) is not optional for proper consistency!

Provided by YummySmellsca

Categories     Beans

Time 5m

Yield 1/4 cup, 2 serving(s)

Number Of Ingredients 5

2 tablespoons chickpea flour
2 tablespoons all-purpose flour
1/2 cup water
2 teaspoons canola oil
yellow food coloring, if desired

Steps:

  • In a microwave-safe bowl, whisk together flours and water until smooth.
  • Heat for 2 minutes, beating with a hand mixer halfway through.
  • Add oil and beat in well - add enough extra oil to make the consistency of the mixture like beaten egg yolks - this mixture should be smooth, thick, and stirrable, with the consistency of canned icing.
  • Use immediately or store tightly covered in the fridge up to 1 month.
  • This will replace 2 yolks.

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