Brielle's Avalon

One thing to do with yolks after the meringue is made. They’re lightly lemony, not over-powering and good with tea. If you use lemon they’re a nice lemon yellow and if you use blood orange they’re a light orange. Next time I’ll have to see if you need a boost from food colouring when you use lime. If you’re making meringue cookies then make these first so you’ll have the oven warm and free to bake the meringues as long as they need.

1/2 c Butter (1 stick)

1 c Sugar

1 tsp Vanilla

Zest and juice of 1 lemon

3 egg yolks

1/2 tsp Baking Powder

1/2 tsp Cream of Tartar

1 1/4 c Flour

Cream together the butter and sugar.

Add vanilla and lemon, whichever kind of zester you use

Mix in egg yolks, baking powder and cream of tartar. Yeah, you caught me…I used blood orange in this one. Pretty pink, though. When you use lemon the yolks will make them a pretty, light yellow.

Mix in flour

Roll into 24 balls, roll each in sugar (optional, and if you roll them in sugar it can be coloured or just ordinary sugar) and bake on cookie sheets at 350 for 8-10 min.

If you want to use oranges, limes or blood oranges instead of lemons, those are yummy, too. If you use blood oranges they might taste like Fruit Loops.

Hmm…wonder what broken-up sour balls (hard lemon, lime or orange candy) would do in these? Maybe next time.

They’re good for desert, with sherbets, at tea time or whenever you just feel like a bit of yum. They also keep well in the freezer.