Truffle Cookies

Name: Truffle Cookies
Ingredients: 250 g flour; 150 g butter; 100 g sugar; 4 egg yolks; 2 tbsp cocoa powder; 2 tbsp powdered sugar

These are very delicate cookies — sweet and crumbly, made with hard-boiled egg yolks. The cookies are rolled in cocoa powder and look just like truffles. They're a great thing to make after Easter when you have a lot of hard-boiled eggs on hand, but you can make them any day — and the leftover hard-boiled egg whites can be used for something like deviled eggs. I got 30 small cookies out of this batch.

Ingredients:

250 g flour
150 g butter
100 g sugar
4 egg yolks
2 tbsp cocoa powder
2 tbsp powdered sugar

How to cook truffle cookies

Hard-boil the eggs (cook for 10 minutes after the water comes to a boil). Let them cool in cold water.

Peel the eggs (you'll only need the yolks). Mash the yolks thoroughly into fine crumbs.

Soften the butter slightly in the microwave without changing its color (the butter should not melt — it should just become a soft, pliable mass).

Add the sugar and the mashed egg yolks to the butter, and mix everything together thoroughly.

Add the flour and mix well with a spoon. Knead the dough by hand into a ball.

Pinch off a piece of dough and roll it between your palms into a ball (about 2 cm in diameter). You can stop here and leave the cookies as round balls.

Or you can shape them into elongated cones.

Shape all the cookies this way (I made 30 pieces at 18 g each). Place them on a plate and put in the freezer for 10 minutes (this helps them hold their shape and keeps them from spreading too much during baking).