Amazing Cookie Recipes

Welcome to Amy's Cookie Recipes. Featuring some of the most amazing
mouth watering cookie recipes to please even the most picky cookie eaters.
Feel free to look around and try out some of our great cookie recipes.
New cookie recipes are added regularly. Please check back often.
We hope you enjoy our quick and easy recipes!


Foreign Cookie Recipes including Chinese Cookies, German Cookies, Irish Cookies, Italian Cookies, Japanese Cookies, Mexican Cookies, Russian Cookies, Polish Cookies, and Greek Cookies.
Enjoy!

Recipe: Polish Butter Cookies

Recipe: Polish Butter Cookies

1 c Unsalted Butter, Room Temperature
1/2 c Sugar
2 lg Hard-Cooked Egg Yolks, Pressed Through A Sieve
1 lg Egg Yolk, Lightly Beaten
1 ts Almond Extract
1 ts Vanilla Extract
2 c All-Purpose Flour, Unbleached

1. Using an electric mixer, cream together the butter and sugar in a mixing bowl until light and fluffy. Beat in the cooked and raw egg yolks and both extracts. Using a wooden spoon, gradually incorporate the flour to make a smooth, somewhat stiff dough. Wrap dough in plastic wrap and refrigerate 2 hours.

2. Preheat the oven to 350 F.

3. Roll out the dough 2/3 inch thick on a lightly floured surface. (The cookies are supposed to be plump.) Cut into shapes with small 1 to 1 1/2-inch cookie cutters – hearts and stars work nicely. Gather up the scraps, reroll, and cut out more cookies. Place 1/2 inch apart on ungreased baking sheets.

4. Bake cookies until they just begin to take on the slightest tinge of color, about 10 mins. Cool on wire racks and store in an airtight container up to 1 week. Makes about 6 dozen small cookies.

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Source : Sarah Leah Chase’s Cold-Weather Cooking

Recipe: Irish Christmas Cookies

Recipe: Irish Christmas Cookies

1 cup butter, softened
1 cup granulated Sugar
3 large eggs
2 cups all-purpose Flour
1/4 cup Irish whiskey
1/4 cup candied citron, chopped
1/4 cup golden raisins, blanched and chopped
1/4 cup almonds, chopped

Preheat oven to 375 F. and prepare two greased cookie sheets; set aside.

In a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth. Add the fruit and nuts, and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets.

Bake each sheet of cookies for 8 to 10 minutes. Remove the cookies from the baking sheets with a spatula while still warm. Place on wire rack to partially cool.

Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.

About the Author – unknown

Source: unknown
Published:

Recipe: Chinese New Years Cookies

Recipe: Chinese New Years Cookies

Ingredients:
6 ounces semisweet chocolate chips
6 ounces butterscotch chips
3 ounces Chinese noodles
7 1/2 ounces salted spanish peanuts

Melt chocolate and butterscotch bits over hot water. Add noodles and peanuts. Drop by spoonful on wax paper. Keep mixture hot while spooning. Chill. Yield about 4 dozen.

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Source: unknown

Recipe: German Chocolate Walnut Drop Cookies

½ cup butter
1 cup sugar
2 eggs
2 oz. chocolate
1 cup broken walnut meats
1/2 t vanilla
1/4 t salt
2/3 cup flour
Candied cherries

Cream sugar and butter, add eggs one by one, melted chocolate and walnut meats, then vanilla and flour sifted with salt. Drop from teaspoon on cookie sheet and top with bit of candied cherry. Bake in a 350 oven for about 15 minutes.

Notes: These will make rich, rather flat cookies, crisp and delicate. For a thicker but tougher cookie, the flour may be increased to a cup or more. These cookies keep well for a short period but must not be allowed to lose their crispness by exposure in humid air.

About the Author – unknown

Source: out of a book printed in 1949
Published:

Recipe: Chinese Fortune Cookies

Recipe for chinese fortune cookies. Enjoy!

2 eggs
1/2 c. flour
1/4 tsp. ginger
3/4 c. powdered sugar
1/4 tsp. salt
1/4 c. butter, melted

Beat eggs, add sugar. Mix remaining ingredients. Grease cookie sheets. Drop by spoonfuls and spread to 2 1/2 inches round. Bake at 300 degrees for 12 minutes. Remove 1 cookie at a time with spatula; leave rest in warm oven, working quickly before cookie hardens. Fold over clean pencil and slip pencil out, slip paper fortune inside of cookie. Fold in half again and let set in glass cup until cooled. Repeat with remaining cookies.

About the Author – unknown

Recipe: More Chinese Fortune Cookies

Recipe: More Chinese Fortune Cookies

Ingredients:
2 Eggs
1/2 Cup Powdered Sugar
4 Tablespoons Water
1/2 Teaspoon Almond Flavoring
1 Cup Cake Flour, sifted

Butter a baking sheet & dust it lightly with flour. Heat oven to 350 degrees. Beat eggs & gradually mix in sugar while beating until mixture is very thick. Beat water in a tablespoon at a time. Add & beat in the almond flavoring, preferably with an electric mixer, as it must be thorough. Very gently fold in the flour to mix, but do not beat. Drop the batter by level tablespoonfuls on the buttered sheet 5 inches apart. Bake until very lightly browned. Remove from oven and shape while still quite warm, inserting fortunes. Let cool in glasses to hold the form.

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Source: unknown

Recipe: Irish Lace Cookies

Recipe: Irish Lace Cookies

1/2 cup unsalted butter — plus extra
4 tablespoons flour — plus extra
1 cup firmly packed brown sugar
1 tablespoon vanilla extract
2 tablespoons milk
1 cup old-fashioned rolled oats

1. Preheat oven to 350 degrees F. Grease and flour 2 baking sheets.

2. Cream butter and sugar. Add vanilla; stir in flour, milk, and rolled oats. Drop batter by the tablespoon onto prepared baking sheets; allow room for cookies to spread to about 3 inches in diameter. Each baking sheet will hold about 6 cookies.

3. Bake until cookies flatten and look dry (10 minutes). Let cookies cool for 4 to 5 minutes on baking sheets. Lift from baking sheet with a metal spatula and cool completely.

Makes 2 dozen cookies.

About the Author – unknown

Source: unknown
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Recipe: German Cardamom Cookies

Recipe: German Cardamom Cookies

1 3/4 cups butter
2 cups sugar (brown or white)
1 small egg
1 1/4 cups cream
8 cups bread flour or all purpose flour
2 t baking powder
1 T finely powdered cardamom seed
2 cups chopped almonds

Cream butter and sugar, add egg, then cream alternately with flour sifted with dry ingredients. Add chopped almonds. Knead and form into rolls, wrap in wax paper and allow to stand overnight in refrigerator. Slice off, about one-fourth inch thick, and bake at 350 for 10 or 15 minutes.

About the Author – unknown

Source: out of a book printed in 1949
Published:

Recipe: Italian Christmas Wine Cookies

Recipe: Italian Christmas Wine Cookies

1 3 c. Mazola oil
1 1/2 c. red wine
1 1/2 c. white wine
Pinch of cinnamon

Boil above together for 1 minute. Sift 8 cups of flour into large bowl. Add: 1 tbsp. honey 3 tsp. salt 2 beaten eggs Mix well, slowly add the hot mixture; knead until very stiff; if dough is still too soft and sticky, add more flour. Pinch off golf ball size pieces of dough and roll over a grooved board or ravioli board. Fry in deep hot oil. After all the dough is cooked, dip in hot honey, adding a little water to honey as each batch is cooked. Add more honey as needed.

About the Author – unknown

Source: unknown
Published:

Recipe: German Butter Cookies

Recipe: German Butter Cookies


1 pound butter
1 pound sugar
4 eggs
4 cups pastry flour (or more)
Cream butter, add sugar gradually and cream again, then add eggs one by one, work in flour, chill for 2 hours, roll out one-fourth inch thick and cut out in the fancy designs. Brush with beaten egg and sprinkle with ground almonds mixed with sugar or with colored sugar and tiny silver balls. Or frost later. Bake in a moderate oven for about 15 minutes.

These are cookies in their starkest form, no flavoring but the natural butter and eggs; no leavening but the eggs. You can add vanilla flavoring if you desire, or ground nuts.

While these cookies make excellent simple cut-outs, it is better not to use them for difficult patterns such as Santa Clauses and angels because the dough is too delicate.

About the Author – unknown

Source: out of a book printed in 1949
Published