Leftover hard-boiled egg yolks

I think hard boiled egg yolks are gross.  Sorry but they just don't appeal to me.  If I have a salad with hb eggs on it I leave the yolk behind.  But when I make a dozen hb eggs to snack on throughout the week I end up with a bunch of hb egg yolks and I love to repurpose things...  but try to find a recipe that uses them besides egg salad!  I ended up with a lot of butter-cookie recipes, kind of like shortbread but you press the hb egg yolk through a fine sieve to make egg confetti and add it into the dough.  The result is a very light shortbread, rather than the dense biscuit that you are used to.

Polish Cookies
Recipe adapted from Cooks.com


Ingredients:

• 5 hard boiled egg yolks (sieved)
• 3/4 c. sugar
• 1 c. butter (at room temp)
• 1 tsp. vanilla
• 1/2 tsp. salt
• 2 c. flour
• zest of one orange

Method:

Press the hb egg yolks through a sieve so you end up with hb egg yolk confetti.  Cream the butter and sugar in the bowl of a stand mixer.  Add yolk confetti, then vanilla, then salt and flour.  Lastly, add the orange zest, you are beating to combine in between each addition.  Separate the dough into 2 logs rolled in plastic wrap and chill in freezer for 15 minutes.  Preheat the oven to 350 and remove dough logs from freezer.  Slice the logs into 1/4 inch cookies and bake on tin foil-lined cookie sheets, you will need 3 sheets.  They don't really spread so you can put them fairly close together.  Bake for about 12-15 minutes or until they are your desired brown-ness.  We like ours pretty toasty.  Let them cool on the sheet a bit until they set up.