Pound 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:

• 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:

• 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.