Simple cookies

I come across a couple of cookies recipes, they call for hard-boiled egg yolks only.

Interesting. Why someone rather takes the fuss to fix one single ingredient? Isn't it more quick if we use raw yolk, just like most recipes do?

It is my thinking: some food is already there and it may go waste if we don't pay attention. Some recipes like this just put it to good use, at least it is my case.

I love hard-boiled egg, but still I'd throw out some yolk (for less cholestrol in-take) if I eat more than one egg. See? I have already had the ingredient readily available, no fuss, no being waste.

The yolk after cooked carries great flavor, could it be a reason to explain why these cookies are so tasty? Somehow they remind me of the delicious danish cookies that sold in a blue tin :)

Ingredients: (yield 18 cookies) The recipe originally is called Norwegian Butter Cookies, from "The Fannie Farmer Cookbook", written by Marion Cunningham,

• 4 oz good butter, soften but not melting
• 1 hard-boiled egg yolk
• 1/8 cup sugar
• 1/2 cup flour
• a pinch of salt (if your butter is not salted)

How-to:

• Pre-heat oven to 375F
• Whisk the butter, sugar and yolk until it is light and fluffy
• Combine with the flour (and salt if used) and the yolk cream until a soft dough is formed
• You can use a cookies presser. For me, I just divided the dough into 18 portions, place them on a baking tray, gently press each down a bit to form a disk before create a thrumb print. Bake them for 10 - 12 minutes.
• Remove them from the tray, and let cool completely on the rack.
• To garnish, I add cream cheese filling, topped with organic edible flowers and mint leaves.
• Without any garnish/topping, the cookies keep well at least 3 days if keep in a air-tight container.

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