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: 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: Pfeffernusse German Cookies

Recipe: Pfeffernusse German Cookies


5 eggs
2 cups brown sugar
Grated rind 1 lemon
3 tablespoons black coffee
6 cups pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon mace
½ teaspoon nutmeg
1 teaspoon cloves
1 teaspoon allspice
1 tablespoon cinnamon
1/~ teaspoon crushed carda-mom
1 cup ground almonds
1/2 cup chopped citron
¼ teaspoon anise oil
Beat eggs until thick, add sugar a little at a time, beating thoroughly. Add lemon rind, then coffee alternately with the flour which has been sifted with the baking powder, salt and spices. Add nuts and citron. Chill 2 hours, then take pieces of dough and roll into rolls about an inch in diameter, slice off half-inch pieces and set on a buttered cookie pan. Allow to stand overnight in a cool place to dry. In the morning turn each cookie over and put a drop of apricot brandy on each moist spot. Bake in a slow oven — about 300— for 20 minutes. The brandy causes the cookies to pop and become rounded. The cookies are better for aging and should be kept in an airtight tin, being softened finally by the addition of a cut apple to the tin. They may be rolled in confectioners’ sugar which has been stored with anise or they may be frosted. If they are frosted, no apple will be needed for softening purpose.

For the frosting, mix anise-flavored confectioners’ sugar with egg white and a little water, brush the frosting over the whole cookie and allow it to dry partially. While it is still a little damp, roll the cookie again in confectioners’ sugar.

This finally is the recipe for which we searched and with which we experimented for years. Sometimes we would get the texture right, sometimes the flavor would be right. Never did we manage to get every thing right until we figured out this combination of spices. My cookie isn’t as dark as commercial Pfeffernusse and the black pepper may be too strong for your taste, but these cookies taste the way Pfeffernusse ought to taste, if that means anything to you. It does to me.

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

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Recipe: Russian Teacake Cookies

Recipe: Russian Teacake Cookies


1 cup oleo (margarine)
1/2 cup powdered sugar
1 teaspoon vanilla
2-1/4 cups flour
3/4 cup chopped nuts
1/4 teaspoon salt

Mix all ingredients and shape into 1-inch balls; place on ungreased cookie sheet. Bake at 300 degrees for 10-12 minutes until set but not brown. Roll into powdered sugar while warm. Cool and roll in powdered sugar again. The recipe does not give the serving amount and I didn’t count how many cookies the recipe made.

Light and tasty! Good cookies with tea or coffee! About the Author – Nancy Carol Elder

Source: Nancy Carol Elder
Published:

Recipe: Italian Christmas Cookies

Recipe: Italian Christmas Cookies

DOUGH:
1/2 of 8 oz. pkg. cream cheese
1 c. margarine
2 c. sifted flour

FILLING:
1 lg. pkg. chocolate chips
1/2 c. nuts
1 can Eagle Brand condensed milk

Dough: Combine cheese and butter with fork. Stir in flour until blended and dough is formed. Knead into a large bowl, and chill several hours or overnight.

Filling: Heat chocolate over hot water until melted. Add milk, stir, then add nuts. Leave filling over double boiler but remove from heat. Cut dough in 3 parts. Keep remainder in refrigerator as you work with one section at a time. Roll out a rectangle about 6 x 8 x 1/2 inch. Spoon 1/3 filling down the center. Fold over the sides to form a tube, lapping the seam in the center. Place seam side down on a cookie sheet. Bake at 375 degrees for 20 to 30 minutes. When cool, glaze and add sprinkles. Slice cookies as needed.

GLAZE:

1 c. confectioners’ sugar
5-6 tsp. milk

Mix together and spread on cookies.

About the Author – unknown

Source: unknown
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Recipe: Mexican Wedding Cake Cookies

Recipe: Mexican Wedding Cake Cookies


1 c. butter
1/2 c. powdered sugar
2 c. flour
1 tsp. vanilla
1/2 c. chopped nuts

Mix ingredients in order given. Roll in small balls or drop from end of spoon and flatten on cookie sheet and bake for 20 minutes at 250 degrees. When done and cool, roll in powdered sugar.About the Author – unknown

Source: unknown
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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: Koulourakia (Greek Easter Cookies)

Recipe: Koulourakia (Greek Easter Cookies)

Ingredients:
2 1/4 c Flour
1 1/4 tsp Baking powder
1/4 tsp Salt
1/2 c Butter, softened
1 c Powdered sugar
2 tbl Brandy (or milk)
1 t Vanilla
1 Egg yolk beaten with 1 tbl milk for glaze
3 tbl. Sesame seed

DESCRIPTION:

These golden twists are usually baked on Holy Thursday.

Preheat oven to 375. Beat together butter and sugar until light and fluffy. Add egg, brandy and vanilla, mixing well. Add flour, baking soda and salt, mixing well after each addition. Working with rounded teaspoons of dough, use palms to roll each piece back and forth on a lightly floured surface until it forms a 6-inch rope. Bring ends together to form a hairpin
shape, then gently twist 2-3 times. Lightly pinch ends together. Arrange 1 inch apart on greased baking sheets, brush with egg glaze, then sprinkle with sesame seeds. Bake 10-13 minutes or until golden. Cool on racks. Store airtight at room temp for 2 weeks. Freeze for longer storage.
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Source: “The Joy of Cookies”

Recipe: German Butterscotch Cookie Crumb Cookies

Recipe: German Butterscotch Cookie Crumb Cookies


1/4 cup butter
1 cup brown sugar (tightly packed)
2 egg yolks
1/4 cup milk
1 cup flour
1/4 t salt
1/2 t soda
1 t cinnamon
1/4 cup walnuts
1 cup cookie crumbs
 Cream butter, sugar, add egg yolks and continue heating. Stir in flour sifted with salt, soda and spice alternately with milk. Finally fold in walnuts and cookie crumbs – these can be spicy or white cookies but not chocolate. Drop from teaspoon. Bake in a moderate oven (350) 10 to 15 minutes.

About the Author – unknown

Source: out of a book printed in 1949
Published: