Happy Friday! I found a recipe that utilizes 6 egg yolks in a cookie dough HERE. Since I used the whites for the meringue in the previous post, I really needed to find something that used 6 yolks, and I didn’t want to make a custard or flan. These turned out well, I think. Just in time for the LGBTQ Pride festivities. I don’t know how long they keep because they were all sent with Ben to his work and completely devoured!
You can probably mix the dough more in a conventional manner, but since I already had six individual yolks separated out I decided to use each yolk to help distribute the color. Mixing each color with one egg yolk seemed to help keep the color on the ingredients rather than getting on your hands, which is a good thing. The only inconvenient thing is that you have to use separate bowls and utensils for each of the doughs. I’m sure there might be a few other methods of mixing that might be less cumbersome, but for now, I’m quite happy with the results. Happy Pride everyone!
rainbow pride cookies (makes about 2 ½ dozen cookies)
8 ounces (2 sticks) unsalted butter, cut into cubes, slightly cooler than room temp.
1 cup granulated sugar
2/3 cup confectioners (icing) sugar
2 teaspoons vanilla extract
2 and 1/2 cups all-purpose flour
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
6 large egg yolks
approximately 1/4 to 1/2 teaspoon of each of the rainbow color gels: red, orange, yellow, green, blue, purple
Find 6 small bowls and add one egg yolk and one of the colors for each of them. Stir or whisk together each egg yolk with the food coloring until it is the desired color. Food coloring and gels differ, so use your best judgement if you want them just lightly colored, or if you’re going for more vibrant coloring. I used roughly between 1/4th and 1/2th teaspoon for each.
For the green, I wanted a light yellowish green color so I added some yellow and used a lot less of the green color. If you are using food color that is fluid and not a gel, you may not be able to add much more than 1/2 teaspoon though.
In a stand mixer fitted with the paddle attachment, add the cold butter and mix on low first to soften the butter until blended. If butter is sticking to the middle of the paddle, stop and scrape the paddle and turn it back on low to get it on the bottom and sides of the paddle so it can get softened by the paddle. You may need to scrape the paddle a couple of times. Once it starts to soften it will start to be pressed by the paddle to the sides of the bowl.
Add the sugars and let it go for about 10 seconds, then increase the speed to medium.
Let this go for about 3 minutes at medium speed. Stop the mixer after 3 minutes and scrape down the sides and bottom of the bowl and add vanilla extract and beat again for about 30 seconds. Stop the mixer and scrape sides and bottom of the bowl again.
Sift together the flour, baking powder, and salt together first into a bowl, then stir with a whisk several times then add to the butter mixture and turn on the mixer still with the paddle attachment but mix at low and let it go only until flour is barely mixed in. The dough will be crumbly like pie dough when it isn’t mixed in completely.
Turn off the mixer and remove the bowl from the mixer and divide the crumbly mixture into 6 equal portions for each of the bowls with the yolk/color. It can be difficult to divide into 6 equal portions, so feel free to use a weight scale to divide the crumbly mixture accurately. Each crumbly mixture portion was about 3/4 cup in volume.
Place one portion of the crumbly dough mixture into each of the 6 bowls with the egg yolk and food color gels. Mix each individual mixture with their own spoons until each is all consistently one color and more of a dough. They should be coming together and look less crumbly and you should be able to pick it up and knead it a few times. Use gloves or clean hands between kneading the differently colored doughs to avoid getting different colors on each dough.
If doughs are very sticky and hard to handle, refrigerate them for about 20 minutes.
Form each dough into 15-inch logs and lay each log beside and also on top of each other on a large piece of parchment or wax paper or plastic wrap. Twist the entire bundle of logs together so that they get muddled together somewhat and form different uneven blotches of the different colors. Roll into a log that is about 15 inches. Wrap up the log and refrigerate for at least 30 minutes.
Heat oven to 350 degrees F. Line 2-4 baking sheets with parchment paper. Set aside.
When ready to bake, slice the log into thick slices of cookie, larger than a half-inch in thickness. I wanted each cookie to be the same, so I weighed each of them and decided to make them 28 grams each.
The shapeof the cookie might be more of a square so press the sides of each slice to make it more rounded like a cookie and place them spread evenly between each baking sheet, each cookie about 2-3 inches apart from the others, which is why I suggest 2-4 baking sheets. You can bake 1-2 baking sheets at a time, but each baking sheet might only have 6 or 7 cookies.
Also if you bake two sheets at a time, make sure you rotate the sheets top and bottom racks and also rotate front and backs of each sheet.
While baking the sliced cookies on baking sheets, Place the unsliced log of cookie dough back in the refrigerator to keep it cool. The benefit of baking one tray at a time is that you don’t have to rotate the trays, there’s plenty of room for each cookie to expand without touching or being baked attached to another cookie.
Bake cookies for about 10-12 minutes. Remove the sheet from the oven and let it rest on a wire rack without moving cookies as they may take a few minutes to harden up enough so that they can be moved. Transfer to a wire rack only after they’ve hardened somewhat to cool completely. Store in an airtight container at room temperature only after they’ve cooled completely.