Anyone remember those Danish butter cookies in a tin that are popular around Christmas? I've got a recipe for them calling for butter, ap flour, sugar, salt, vanilla, and egg yolk. According to my friend, the egg yolk is really important (richness? Texture? Not sure why) and I don't have a lot of experience with shortbread types of cookies to know if that's true.
What do you guys think as a sub for the yolk (recipe calls for only one). Should I just try to leave it out? I've got the Vegg, flax, Ener-G, silken tofu, pretty much the gamut of egg substitutes but I've never had to sub for yolk only.
I also have imitation butter flavor. Can anyone chime in about how much to use? It looks like usually 1/2 - 1 tsp per cup of margarine/shortening but I figured I'd check first. The extract doesn't smell that good and I don't want to overdo it, especially since I'm already using EB which has its own flavoring.
P.S. I did see a past forum post about egg yolk (in tart crusts) but there was no resolution! viewtopic.php?f=18&t=519
Thanks in advance!