RECIPE: Swedish Butter Cookie & Cornflake Macaroons
How do you save egg whites and only hard boil the yolks?
I have the water boiling, crack the egg and separate, leaving the yolk in the 1/2 shell. Then I lower that into the boiling water to hard cook.
It was worth it. I love this spritz-like cookie. Very delicate like the Pepperidge Farm cookies. Found in an old fund raiser cookbook.
Swedish Butter Cookies - by Fritzi Condee
1/2 C. butter
2 hard cooked egg yolks, sieved
1/4 C. sugar
1/2 tsp. lemon or almond extract
1 C. flour, sifted
Cream butter, beat in sieved yolks, sugar and extract.
Stir in flour. Put through cookie gun.
I garnish with half a candied cherry or an almond cut in half lengthwise.
Ungreased sheet, 375 degrees, 10 min.
Then I use the 2 saved egg whites for .......................
2 egg whites
1/2 C. sugar
pinch cream of tartar
1/2 tsp. vanilla
1/2 C. each coconut & chopped dates
2 C. cornflakes
Beat eggs white & cream of tartar with fork until bubbly. The beat with electric mixer, slowly adding sugar until peaks stay upright.
Fold in vanilla, coconut, dates and cornflakes.
Drop dollops on well greased cookie sheet. 350 degrees, 10-15 min.