Egg-Yolk Cookies

Yields:	4 dozen
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	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	1 hours

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Ingredients

1	cup	vegetable shortening
2 1/2	cups	flour, all-purpose
1/2	teaspoon	lemon extract
1 1/2	cups	sugar
1	teaspoon	baking soda
6	each	egg yolks	beaten
1	teaspoon	cream of tartar
1	teaspoon	vanilla extract
1	x	sugar	for dipping

Directions

Cream shortening and sugar until fluffy.

Add beaten egg yolks to which flavorings have been added.

Combine flour, soda, and cream of tartar, and add.

Roll into small balls. Dip into sugar, and flatten out ona greased cookie sheet.

Bake in a 350 degrees F. oven for 8 to 10 minutes.

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Member Review

Creamy Tomato Basil Soup

I would cut back on the yogurt. After following the recipe it tasted like yogurt-basil soup. Even after doubling the tomatoes, it's a very light pink and could use more tomato flavor.