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Six Egg Yolk CookiesSix Egg Yolk Cookies are so good.  This is a great recipe to use up egg yolks.  You can also make these cookies using three whole eggs.  I made these using a sugar substitute and they turned out great.  Many times I make a recipe calling for egg whites and end up storing the yolks in the fridge and eventually throwing them out or scrambling them.  These cookies are an alternative and a recipe to keep on hand in case you need it!

1 cup shortening, softened (could use butter)
1 1/4 cups sugar or can use a sugar substitute
6 egg yolks or 3 whole eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon rum extract (could use regular rum)
1 teaspoon ground ginger
1/2 cup quick cooking oats
2/3 cup milk
Cream shortening, sugar and egg yolks.  Combine flour, baking soda and cream of tartar.  Add to creamed mixture along with extracts, ginger, oats and milk.  Make into balls about the size of a walnut and flatten on a sprayed cookie sheet with a fork.  Bake in preheated 350 degree oven 10 to 12 minutes. Makes about 2 1/2 dozen cookies.  Enjoy!
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  1. Is the sugar and sugar substitute the same measurement?

  2. Substitute for cream of tartar pls?????

  3. i will try this.. seems it was an easy to do 🙂

  4. Looking fo a easy and good ginger bread cookie. I got some cookie cutters for Christmas, and have been looking for a easy one

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