Brown Edge Cookies Recipes

Steps:

• Arrange two racks around the middle of the oven and heat oven to 375 degrees. Using a stand mixer with the paddle attachment or an electric hand mixer, cream butter and sugar on medium-high until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl. Add egg and vanilla. Beat on medium until incorporated, about 1 minute.
• Add 1 cup flour and the salt and beat on low to just combine. Scrape down the sides of the bowl. Add the remaining 2 cups flour and beat on low until incorporated. Scrape down the bowl, then beat on medium for 30 seconds just until no flour streaks remain.
• Drop heaping tablespoons of dough onto 2 parchment-lined baking sheets, spacing them 3 inches apart as the cookies spread quite a bit while baking.
• Bake 2 sheets at a time, rotating the pans halfway through, until the edges are lightly browned and the centers are slightly puffed, 10 to 12 minutes. Repeat with the rest of the dough.
• Cool on the pans on wire racks for 10 minutes, then transfer cookies to the rack to cool completely. Store in an airtight container at room temperature for 5 days, or in the freezer for up to 6 months.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter and sugar.
• Add eggs and vanilla.
• Add flour and salt; mix well.
• Drop dough (the size of a marble) on greased cookie sheets leaving quite a large space between each.
• Press a pecan in the center of each.
• Bake 14 to 15 minutes.

Steps:

• 1. Mix first 5 ingredients together and mix well. Add the egg and mix well. Drop mixture by teaspoon full on a slightly greased cookie sheet. Bake 10-12 minutes 350 degrees until edge begins to turn light brown.
• 2. ***** THEY ARE A THIN COOKIE SO WATCH CAREFULLY SO THE EDGE WILL NOT BURN.

Steps:

• Cream butter and sugar together until lemon colored.
• Add remaining ingredients.
• Beat until thoroughly blended.
• This is a very thick batter.
• Drop by scant teaspoons on greased cookie sheets 2 inches apart.
• Can sprinkle with ground blanched almonds or leave plain.
• Bake at 350 degrees for about 10-12 minutes.

Steps:

• 1.) Cream butter and sugar together.
• 2.) Mix in the egg and vanilla extract.
• 3.) Sift together the flour and potato starch. Add to the butter mixture and stir until well mixed.
• 4.) Refrigerate dough for an hour.
• 5.) Roll into balls about 3/4" in diameter and place at least 2" apart on an ungreased baking sheet. Flatten balls slightly with your fingers. NOTE: You can either bake on parchment or directly on the pan. If you bake on parchment, the brown edges will be thinner.
• Bake at 375 for 14 minutes. Check after 10 minutes. Cookies will spread a lot. Let the edges get nice and brown, but don't let them burn.

Steps:

• 1. Preheat oven to 400 degrees F (205 degrees C). Sift together flour, baking powder and salt. Set aside. Mix until creamy shortening, sugar and egg. Add lemon extract. Mix in cottage cheese until smooth. Add flour mixture and mix just until blended.
• 2. Drop by teaspoonfuls 2 inches apart onto greased cookie sheet.
• 3. Bake 10 to 15 minutes, or until brown around the edges.