I was looking for a cookie recipe that only used egg yolks after making meringue cookies. The texture was quite nice. I found it a bit oily and a bit too sweet. I would suggest cutting the oil back a bit, and not to bother with rolling in sugar. Also, with my convection oven (which I'm still learning how to use), 2 batches at 300 (automatically switched down to 275 on convection setting), it took about 22 minutes for them to puff up nicely, still before browning. I'm thinking my go-to recipe for sugar cookies is still "Best Rolled Sugar Cookies" on this site.
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I was looking for a cookie recipe that only used egg yolks after making meringue cookies. The...