POUND CAKE COOKIES
Steps:
- Beat butter and sugar together in a bowl using an electric mixer until creamy. Beat egg yolks into butter mixture and gradually beat flour into butter mixture until dough forms. Beat in vanilla. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll chilled dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten balls slightly and press an indentation into the center of each flattened ball. Fill each indentation with 1 pecan half.
- Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on cookie sheet for 5 minutes and transfer to a wire rack.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 8.3 g, Cholesterol 19 mg, Fat 5.9 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 3.1 g, Sodium 33.1 mg, Sugar 3.4 g
POUND CAKE COOKIES
I tried these cookies because my husband likes pound cakes, but I didn't want to do the whole cake. I did a search for pound cake cookies and found this one on the examiner.com. My husband loved them. Both of us almost ate the 1st batch. Yummy...
Provided by YesJesus01
Categories Drop Cookies
Time 30m
Yield 36-42 cookies, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and sugar well. Beat the egg and add to the creamed mixture, along with the vanilla extract. Gradually add the flour. Drop the dough by the teaspoon, about an inch apart onto ungreased baking sheets (or lined with baking parchment). Bake at 350 degrees for about 15 minutes or until lightly browned around the edges. Let cookies rest on the baking sheet briefly, then remove to a cooling rack to cool completely. Store in a covered container.
Nutrition Facts : Calories 522.9, Fat 31.9, SaturatedFat 19.8, Cholesterol 112.3, Sodium 283.1, Carbohydrate 54.2, Fiber 1.1, Sugar 22.4, Protein 5.7
MONSTROUS HALF POUND COOKIES
I made this recipe by doubling the chocolate chip cookie recipe I found the devilishly awsome cookies in key west at little bakery. and it only has 5 easy steps.
Provided by courtney from canada
Categories Dessert
Time 40m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 10
Steps:
- cream together butter,brown sugar,white sugar.
- Beat in eggs and vanilla.
- combine with flour,baking soda and salt. Gradually blend into creamy mixture.
- Stir in choco chips.
- Spoon huge clumps of cookie dough onto greased pan.
- Cook at 375 F for 10-12 minutes.
Nutrition Facts : Calories 460.7, Fat 24.8, SaturatedFat 15, Cholesterol 75.9, Sodium 333.1, Carbohydrate 59.9, Fiber 2.2, Sugar 41.4, Protein 4.5
POUND COOKIES
This recipe came from my great-grandmother. It's very similar to reposteria cookies that you can get in Mexican bakeries in San Antonio, Texas. We make them year round but they are especially nice at Christmas time. Use Crisco brand shortening for best results.
Provided by Nanita
Categories Dessert
Time 35m
Yield 60-70 cookies
Number Of Ingredients 7
Steps:
- Pre-heat oven to 375 degrees.
- Mix all ingredients together, starting with the shortening and adding each one in order. You can do this by hand or with a heavy-duty mixer.
- Roll dough into 1 1/2 inch balls.
- Place on ungreased cookie sheet.
- Press with bottom of a small glass dipped in flour.
- Bake 20 minutes.
- When cookies are cool, dip in sugar-cinnamon mixture.
Nutrition Facts : Calories 119.1, Fat 7.8, SaturatedFat 2.2, Cholesterol 3.5, Sodium 1.4, Carbohydrate 11.3, Fiber 0.3, Sugar 3.4, Protein 1.2
POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 2h40m
Yield about 9 servings
Number Of Ingredients 19
Steps:
- Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
- Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
- For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
- Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
- Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.
POUND CAKE COOKIES
Once I tried these, I never bothered making 'traditional' sugar cookies again. A soft, flavorful cookie that is a MUST for me at Christmas. Note, the original recipe said they were cut-out cookies but I never was able to get them to work well that way. That is why I make the round ones as described.
Provided by Marg CaymanDesigns
Categories Dessert
Time 18m
Yield 36 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375°F Mix half of the cake mix (dry), the butter, almond extract and egg in large bowl until smooth.
- Stir in remaining cake mix.
- Divide dough into halves.
- Roll each half 1/8 inch thick on lightly floured board. (I like using a half flour, half powdered sugar mix.).
- Cut into desired shapes.
- Or roll into 1-inch balls, place on ungreased cookie sheet and flatten with the bottom of a glass.
- Bake until edges are light brown, 6 to 8 minutes.
- Cool slightly before removing from cookie sheet.
- Cool completely.
- Ice with Buttercream Icing (I use Recipe #261024) and decorate, if desired, with sprinkles etc.
- Yields: 3 to 4 dozen cookies.
- TIP: Add sprinkles to the icing and mix well.
- Then ice cookies as usual. They are now decorated without a lot of the mess!
Nutrition Facts : Calories 17.4, Fat 1.8, SaturatedFat 1.1, Cholesterol 9.7, Sodium 17, Protein 0.2
GIANT MONSTER COOKIES
Who can resist gigantic monster cookies chock-full of goodies like chocolate chips, M&M's and peanut butter? If your appetite isn't quite monster-size, make them by heaping tablespoonfuls. This is the world's best monster cookies recipe. -Judy Fredenberg, Missoula, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour., Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts :
LEMON POUND CAKE COOKIES
I was trying to make lemon cookies, but ended up making something totally different and I was glad with the outcome.
Provided by jaibux
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cream sugar and butter together in a bowl using an electric mixer until light and fluffy. Whisk flour and baking powder together in a separate bowl; gradually beat into creamed butter mixture until just combined. Beat eggs, 1 at a time, into butter-flour mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet.
- Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 24.6 g, Cholesterol 49.8 mg, Fat 9.7 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 142.3 mg, Sugar 10.8 g
MONSTER COOKIES I
A former student gave me this recipe. He made it for lab one day and everyone thought they were awesome. I've made them since and gotten similar reviews.
Provided by Rene Kratz
Categories Desserts Cookies Drop Cookie Recipes
Yield 42
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- Cream butter and peanut butter together. Add the sugars and stir until well mixed.
- Add eggs one at a time, then add vanilla.
- Mix oatmeal and baking soda separately, then stir into batter.
- Add chocolate chips last.
- Drop by heaping teaspoons onto cookie sheets. Bake for 12-15 minutes.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 41.6 g, Cholesterol 38.2 mg, Fat 16.9 g, Fiber 3.2 g, Protein 7.7 g, SaturatedFat 6.3 g, Sodium 241.5 mg, Sugar 27.5 g
BUTTER COOKIES V
Slice and bake cookies!
Provided by SAMM
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 2h10m
Yield 84
Number Of Ingredients 6
Steps:
- In a large bowl, cream together the butter and sugar. Beat in the yolks one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Shape dough into logs about 2 inches in diameter. Wrap in waxed paper and refrigerate or freeze until firm.
- Preheat oven to 350 degrees F (175 degrees C). Unwrap rolls. You can roll the logs in nuts or sprinkles before slicing. Slice into 3/8 inch wide slices. Place slices 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Do not brown. Remove to a wire rack to cool completely.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 8.7 g, Cholesterol 21.4 mg, Fat 4.7 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 45.5 mg, Sugar 3.6 g
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