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!


Recipe: Cinnamon Lemon Cookies

Recipe: Cinnamon Lemon Cookies


1 c sugar
1/2 c butter or margarine
1 egg
1tsp vanilla
1 1/2 c all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. grated lemon peel (I usually use 1 1/2 tsp; I really like lemon!)
1/4 tsp. salt
Cinnamon Sugar

In a mixing bowl, cream together sugar and butter. Beat in egg and vanilla. Combine flour, cinnamon, baking powder, lemon peel, and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours or until firm. Shape dough into small balls, about 3/4 inch in diameter. Roll in cinnamon sugar to coat. Set cookies, 1″ apart, on lightly greased cookie sheets. Flatten each slightly, and sprinkle a pinch of additional cinnamon sugar on each top. Bake at 350 F for 10 minutes or until edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely.

NOTES: Great with milk, or warm straight from the oven. These get really crunchy after a couple days (if they last that long!), but a few seconds in the microwave or dipping them in milk seems to work well, and enhances the lemon flavor.

About the Author – unknown

By: lou
Published:

Recipe: Lemon Tea Cookies

Recipe: Lemon Tea Cookies


1 2/3 c. flour
1/3 c. powdered sugar
1 c. margarine, softened
1 tsp. vanilla

In medium bowl combine first 4 ingredients; blend well. Chill dough. Heat oven to 350 degrees. Shape dough into 1″ balls. Place 2″ apart on ungreased cookie sheet. With thumb or finger make imprint in center of each. Bake 8 to 10 minutes or until lightly browned. Remove immediately, cool.

FILLING:

1 egg, beaten
2/3 c. sugar
2-3 tsp. grated lemon peel
1 tsp. cornstarch
1/4 tsp. salt
1 tbsp. margarine or butter coconut
or powdered sugar or both

In saucepan combine ingredients except coconut or powdered sugar. Cook over low heat stirring constantly until thickened. Cool. Top each cookie with filling. Sprinkle with coconut or powdered sugar.

About the Author – unknown

By: cybermom
Published:

Recipe: Sour Lemon Cookies

Recipe: Sour Lemon Cookies


1/2 c. butter or margarine
1/4 c. sugar and sugar substitute to
equal 1/4 c.
1 egg
1 tbsp. water
1 tbsp. fresh lemon juice
1 tbsp. grated lemon peel
1 tsp. vanilla
1/2 c. shredded dry coconut
2 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt

Cream butter or margarine in small mixing bowl with high speed of mixer. Add sugar, sugar substitute, egg, water, lemon juice, lemon peel and vanilla. Beat mixture until thoroughly blended. Mix in coconut. Sift four and baking powder and salt and add this to creamed mixture well. Form dough into a roll 2 inches in diameter. Wrap in waxed paper. Chill until firm. Cut into thin slices. Place slices on ungreased cookie sheet. Bake at 400 degrees for 10 to 15 minutes. Makes 4 1/2 dozen.

About the Author – unknownBy: cybermom
Published:

Recipe: Lemon Basil Cookies

Recipe: Lemon Basil Cookies


These sound weird but you will be surprised at how wonderful these cookies are. I made them and took them to Alabama with me to a mini family reunion type thing and everyone turned their noses up at them. Finally Jerry’s brother ate one and RAVED about it. Everyone else started eating them and they were all gone in a few minutes and I took over 5 dozen of them. In fact we made more while I was there too. I carry my laptop with me so we had the recipe there and we printed out zillions of copies for it. I then made these for my neighbors graduation party (she calls me Neighborhood Nanna:) ) and everyone loved them and I had to give out recipes for it there too. So try them. They are wonderful!!!! Bet you can’t eat just ONE!!!!!!

Lemon Basil Cookies

1/4 c butter (no substitution)
1 (8 oz) pkg cream cheese
1 egg yolk
1 tsp lemon juice
1/2 tsp grated lemon peel
1 box lemon cake mix
1-1/4 cup currants or 1 cup raisins
1/4 cup shredded coconut
1/4 cup chopped walnuts
2 Tablespoons basil or 1 Tablespoon dried basil

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper.
Cream butter, cheese, egg yolk, lemon juice and peel until well blended and fluffy. Blend in cake mix one third at a time and mixing the last 1/3 in by hand. Stir in remaining ingredients. Drop by level teaspoons onto greased baking sheet. Bake in preheated oven at 350 for 15 to 18 minutes until LIGHTLY browned. Let cool before removing from cookie sheet.

*NOTE: If you use parchment paper.. just slide it off the cookie sheet and let them cool on that. That way you can use the cookie sheet again.

About the Author – unknown

By: susanna
Published:

Recipe: Lemon Cornmeal Icebox Cookies

Recipe: Lemon Cornmeal Icebox Cookies


3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons stick margarine, softened
3/4 cup sugar
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg white
Cooking spray

1. Combine the first 4 ingredients in a bowl, and set aside. Beat the margarine at medium speed of a mixer until light and fluffy. Gradually add the sugar, beating at medium speed of a mixer until well-blended. Add the lemon rind, vanilla extract, and egg white, and beat well. Add the flour mixture, and stir until well-blended. Turn the dough out onto wax paper, and shape into a 6-inch log. Wrap the log in wax paper, and freeze for 3 hours or until very firm.

2. Preheat oven to 350 degrees.

3. Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350 degrees for 8 to 10 minutes. Remove from pan, and cool on wire racks. Yield: 2 dozen (serving size: 1 cookie).

NUTRITIONAL INFORMATION:
CALORIES 62 (29% from fat); FAT 2g (sat 0.4g, mono 0.9g, poly 0.6g); PROTEIN 0.7g; CARB 10.4g; FIBER 0.2g; CHOL 0mg; IRON 0.2mg; SODIUM 50mg; CALC 2mg.

About the Author – Cooking Light YEAR: 1997 ISSUE: Nov/Dec PAGE: 156

By: Cooking Light
Published: 1997