Thursday, July 19, 2012

The Birth of a New Cookie

I have been eating eggs for breakfast this summer, and to keep it relatively healthy I've been using 1 egg + 2 egg whites... which means I have a bunch of unused egg yolks. I hate just tossing them down the garbage disposal, so I researched methods to store them and recipes to use them. Unfortunately, they do not freeze well, so I can only extend their life by a few days in the fridge, enough to gather yolks and make a recipe of some sort.

First up: Egg Yolk Cookies

I found this recipe on (Love that site! Been a member since it was Recipezaar.) I started by following the recipe exactly as it is listed (except I did substitute one of the cups of flour with whole wheat flour).

*Pet peeve: I HATE when recipes do not list the ingredients in the order in which you use them. Drives my OCD bonkers!!!

Anyway, as I was mixing and adding and such, my mind wandered and I wondered what else could I do to make these fabulous. How about adding some of my peach preserves I made last summer? What a great idea! But how?

I decided to use my mini-muffin pans and my tart wand. I followed the recipe through to step 7 (form into balls about the size of a walnut) and step 8 (roll balls in sugar) which is when my baking took a detour. I placed each ball in a spot in the pan, used my tart wand to turn them into mini pie shells, and then I filled each with peach preserves. I had no clue how these would turn out. I could be looking at a sticky mess.

I baked them for 15 minutes, cooled for 5 in the pan, then gently twist/pulled to get them out of the pan and onto cooling racks... only about 5 fought me on getting out of the pan.

They are delicious!! If you want to make them, you can use any flavor of jam or jelly you like. I used an entire jar to make the batch, and still had enough dough remaining to make a dozen standard cookies. Enjoy!! And please do not drool on your keyboard as you ogle the photo below :)

I call them: Jam Cup Cookies

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