Pound Cake Cookies Recipes

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.

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.

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!

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.