Warning: these cookies aren’t for the faint of heart. They live up to the “butter” in their name. But everything tastes better with copious amounts of butter right? 😉 This is also my entry for this months Bumpkin Betty Baking Club. The theme for August was to bake a recipe that is new to you. I have never baked cookies like these before- although I have seen various recipes over the years.
A few notes about the cookies. The original recipe made 4 dozen cookies, which was way too many for me, so I cut the recipe down. I will post the original recipe below but feel free to make less. The recipe also called for using “marble size” pieces of dough for the cookies. Those would be tiny cookies! I made mine bigger and increased the baking time by about 2 minutes. Keep an eye on them though if you do this because they can get very done on the bottom. All in all, I would make these cookies again! Happy baking 🙂
4 egg yolks
2 cups butter
1 1/2 cups sugar
2 teaspoons vanilla
4 cups flour
almonds, melted chocolate, jelly (optional)
1) Preheat oven to 350*F.
2) Beat egg yolks until foamy and the color of lemon.
3) Add butter, sugar, and vanilla. Mix well.
4) Add flour gradually and mix thoroughly.
5) Pinch off pieces of batter the size of a marble and place onto greased cookie sheet. (As I said above, I made my cookies larger than this.)
6) OPTIONAL: Make a depression in each and fill with jelly, almonds, or chocolate chips.
7) Bake for 10 minutes (increase bake time by 1-2 minutes for larger cookies.) **Watch carefully, they will not turn brown. The bottom will get very light brown.**