German Egg Yolk Cookies Eier Kringel
Delight in the classic charm of German Egg Yolk Cookies, or Eier Kringel, a decadent treat brimming with buttery richness and melt-in-your-mouth texture. These traditional German cookies are crafted with simple yet indulgent ingredients, including velvety egg yolks, pure vanilla extract, and a touch of milk to create a perfectly tender dough. Shaped into delicate rings and baked to golden perfection, they boast a visually appealing design that is as enticing as their flavor. Finished with a light dusting of powdered sugar, these cookies offer a touch of elegance, making them a wonderful pairing with a steaming cup of coffee or tea. Whether for a festive occasion or an everyday indulgence, Eier Kringel is an irresistible addition to your cookie repertoire.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Unsalted butter
- 3 large Egg yolks
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually sift in the flour and mix until a soft dough forms. If the dough is too stiff, add the milk one tablespoon at a time until the dough comes together.
Divide the dough into two portions and wrap each in plastic wrap. Chill in the refrigerator for 20 minutes to firm up.
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
Remove the dough from the refrigerator, and roll out each portion on a lightly floured surface to about 0.5 cm (1/4 inch) thickness.
Using a round cookie cutter (or a glass), cut out circles from the dough. Then use a smaller cutter to remove the centers of each circle, forming a ring shape.
Place the rings onto the prepared baking sheets, leaving about 2 cm (1 inch) of space between each ring.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Once the cookies are cool, dust them lightly with powdered sugar for a decorative finish.
Serve the cookies with coffee or tea and enjoy!
Nutrition Facts
Calories |
2635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 309.6 g | 113% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 117.8 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 172 mg | 13% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 411 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
