Using yolks only in baking recipes?
Here is a recipe fro a yolk only pound cake. It's adapted from my mom's 40s-era Betty Crocker. It's called Loaf O'Gold--and it is very gold in appearance. It's a good use of extra yolks or a good way to get some extra whites :)
1/2 cup butter
1 c. sugar
5 egg yolks
1 tsp. vanilla
1 and 3/4 cups flour
2 tsp baking powder
1 tsp salt
3/4 c. milk
Cream the butter and sugar until fluffy. add yolks one at a time, then vanilla, beat until very light and mousse-like in texture.
Wisk together dry ingredients. Add to batter, alternating with milk.
Pour into a greased and floured loaf pan. Bake at 350 degrees for 60-70 minutes.
In addition to the above, you'd be adding more fat which would make the cookies spread more, unless you adjusted the flour, too. There are many recipes that call only for egg yolks. My favorite is for jam thumbprints:
2/3 c sugar
2 sticks butter
2 egg yolks
2 tsp vanilla
2 c. sifted flour
Combine butter and sugar. Add yolks and vanilla. Slowly add flour. Make walnut size balls, indent w/ thumb and add jam. Bake in 325 preheated oven for 8-12 minutes.
It may sound like a good idea to increase the products richness, but the albumins of the egg whites are also required in baking. http://en.wikipedia.org/wiki/Egg_white
I suggest that you read books by Shirley Corriher, or Harold McGee. Please don't be intimidated of baking, but there is some knowledge needed. Baking is much more scientific that cooking and this knowledge is required before you can make successful substitutions.
have read both back and forth. Both yolks and whites contain protein, so there would be something to "set" the cookies. Yolks actually have more protein, by weight. I thought that getting rid of (or at least some of) the albumin could be a positive change because whites tend to dessicate products. Also, I guess it should be noted that the product in question is a cookie, and not a bread, where the strength of albumin to maintain a structure is less important.
luckily, we have water on tap, in case i need to add a little bit. calories shmalories... Actually, I don't often make things this rich, but I'm trying out various "experiments" to see how they affect various baked goods. I'm working with snickerdoodles right now and I'm trying to find a way to make them more than just cinamonny sugar cookies. They seem like the kind of cookie that can handle an intense richness, hence my interest. Of course, for all the reasons listed below, it could bomb. I'm also thinking of incorporating some goat butter along with cultured butter (but they're so expensive).