Use-up-yolks-cookies

After a pavlova disaster a few weeks back, I found myself with ten egg yolks stacked up in the fridge. There's only so many sunshine-yellow omelettes you can eat. So I googled ways to use up yolks, and stumbled upon a cookie recipe from Food.com that makes some of the most buttery, crumbly, moreish biscuits I've ever had. You can add various extras, like raisins, chocolate chips or jam, to half the mixture for some variety. The cookies freeze well. 

Ingredients - makes about 30 cookies

1/2 cup butter 
3/4 cup sugar
3 egg yolks  
1 1/4 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Optional extras: few drops lemon/other extract; handful raisins; handful chocolate drops; jam

Method

Mix the butter and sugar 
Beat the egg yolks and add vanilla extract plus any other desired flavourings
Mix beaten egg yolk mixture with creamed butter and sugar.
Stir in the flour and baking powder
*If desired, add raisins/chocolate drops now*
Wet your hands, and roll the dough into walnut-sized balls
*If desired, add a little dollop of jam to centre of circles now* 
Place on baking paper, and flatten slightly with a wet fork
Bake at 170 degrees C for 8 to 10 minutes, depending on desired chewiness/crispness.