Egg Biscuit Cookies Recipes

Steps:

• In large mixing bowl, beat butter until light and fluffy. Add the sugar and beat for 10 minutes on medium speed. Add four of the eggs, one at a time, and beat well after each addition. Beat in the vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and stir to form soft, cohesive dough. Add flour if dough is too soft to handle easily.
• Preheat oven to 350 degrees F. Grease cookie sheets
• Lightly flour a work surface. Break off 1 inch lumps of dough and roll on floured surface into ropes about 7 inches long and 1/4 inch in diameter. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Place on cookie sheets about 1 inch apart.
• Beat remaining egg. Brush onto braids for glaze and sprinkle with sesame seeds. Bake 20 to 25 minutes. Let cool on cookie sheets for 10 minutes, then remove to racks to cool completely.

Steps:

• Sift together the flour baking powder and salt onto a piece of wax paper. In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight. Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray. Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely. To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper.
• Beat sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat egg yolks, vanilla extract, lemon extract, and orange extract together in another bowl. Add egg yolk mixture to butter mixture; beat well.
• Sift flour, baking soda, and cream of tartar together in a bowl. Stir flour mixture into butter mixture until dough is well-blended. Roll dough into walnut-size balls and place on prepared baking sheets. Press dough balls to slightly flatten.
• Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.

Steps:

• 1. Measure flour into a large bowl, making a well in the center; Add all ingredients into the well. Mix until smooth. (batter will be sticky; add a little milk until you have the correct consistency and all incorporated).
• 2. Flour hands and roll into small balls.
• 3. Place on lightly greased cookie sheet approximately 1/2-inch apart.
• 4. Bake at 325 degrees for 12-15 minutes.
• 5. Cool thouroughly on wire racks and frost. You may sprinkle sugared candy on top, if you wish.

Steps:

• Mix all ingredients together.
• Shape into 1" balls and bake on greased cookie sheets.
• Oven temperature 375 degrees for 8 to 12 minutes until golden brown.
• Glaze: Mix confectionary sugar with enough water or milk to make a glaze consistency.
• Dip the top of each cooled cookie into glaze and set on rack to dry.
• Add candy shots while glaze is still wet.

Steps:

• Cream butter and sugar until fluffy.
• Separately, beat egg yolks and add extracts and salt.
• Add beaten egg yolk mixture to creamed butter and sugar.
• Blend well.
• In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar).
• Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended.
• Form into balls about the size of a walnut.
• Roll balls in sugar, place on greased cookie sheet or parchment lined cookie sheet, and slightly flatten.
• Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine flour, baking powder, cinnamon and nutmeg.
• Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.
• Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
• Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.