MELTAWAY COOKIES
Meltaway cookies is a simple cookie recipe that delivers a soft and buttery cookie, the vanilla and almond extract gives them fabulous flavor. Topped off with a sweet icing.
Provided by Wendie
Categories Dessert
Time 20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350º F. Line a baking sheet with parchment paper.
- In a large mixing bowl, cream butter, egg yolks, vanilla, and almond extract together
- Add powdered sugar, flour, cream of tartar, and baking soda. Beat well. The dough will appear to be crumbly. Work it with your hands until it forms a ball.
- Roll dough into 1-inch balls and place them on the baking sheet.
- Flatten each ball with your fingers or a flat glass cup. Lightly flour the bottom of the cup if itsticks.
- Bake for 10 minutes or until the bottoms are lightly brown. Allow cooling.
- To prepare the frosting, beat powdered sugar, butter, and milk together. If it is toothick, add a little milk. If it is too thin, add a bit more powdered sugar
- When cookies are cool, frost, add sprinkles, and enjoy!
Nutrition Facts : Calories 165 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 102 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHEWY CINNAMON COOKIES
These are yummy cinnamon cookies made with graham cracker crumbs. If you want a little variation, throw in a bag of butterscotch chips. My kids love them plain. I find it easiest to freeze the dough in logs, then slice and cook them as I want them. Enjoy!
Provided by Connie
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Stir together graham cracker crumbs, flour, cinnamon, baking soda, and salt in a mixing bowl; set aside.
- Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla. Mix in the flour mixture. Scoop the dough out onto ungreased baking sheets by rounded spoonfuls.
- Bake in the preheated oven until slightly browned at the edges, 9 to 11 minutes.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 24.8 g, Cholesterol 35.8 mg, Fat 8.9 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 255.4 mg, Sugar 15.5 g
CINNAMON MELTAWAY COOKIES
Make and share this Cinnamon Meltaway Cookies recipe from Food.com.
Provided by cervantesbrandi
Categories Dessert
Time 15m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Combine the sugars, with the egg,.
- vanilla, honey, and butter; mix till well combined. Combine the flour, cinnamon,.
- baking soda, baking power in a separate bowl, mix. Add the flour mixture.
- gradully to the sugar mixture. Once all is combined add the cinnamon chips.
- Place parchment paper on baking sheet or lightly grease. Drop cookies by rounded tablespoon onto cookie sheet. Bake for 8-10 minute.
CINNAMON ROLL COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 22 to 30 cookies
Number Of Ingredients 15
Steps:
- For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes.
- For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. Pour over the melted butter and, using your hands, spread the butter evenly over the dough. Sprinkle over the cinnamon and then the granulated sugar. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. Transfer to a cooling rack to cool.
- For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.
EGGNOG MELTAWAY COOKIES
The secret to these cookies' melt-in-your-mouth texture is the confectioners' sugar, which easily comes together with almonds in a food processor. The flavors of rum, bourbon and nutmeg make the little snowball lookalikes taste just like your favorite holiday drink.
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield 4 dozen cookies
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with parchment.
- Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
- Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
- Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
- Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.
CINNAMON LEMON COOKIES
Steps:
- Beat butter and 1 cup sugar with an electric mixer in a large bowl until smooth. Beat egg and vanilla extract into the butter until completely blended. Add flour, cinnamon, baking powder, lemon zest, and salt; continue mixing until flour is just incorporated. Cover bowl with plastic wrap; refrigerate until firm, about 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir 1/2 cup sugar and cinnamon together in a bowl; spread onto a flat surface.
- Divide dough into about 60 small balls. Roll balls in cinnamon-sugar mixture to coat. Arrange onto baking sheets.
- Bake in preheated oven until edges are lightly browned, about 10 minutes.
Nutrition Facts : Calories 46.2 calories, Carbohydrate 7.6 g, Cholesterol 7.2 mg, Fat 1.7 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 30 mg, Sugar 5 g
COCOA MELTAWAY COOKIES
Make and share this Cocoa Meltaway Cookies recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 32m
Yield 3 doz.
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees F.
- In large bowl, cream 1/2 cup powdered sugar and 1 cup butter until light and fluffy.
- Lightly spoon flour into measuring cup; level off.
- Add flour, cornstarch and cocoa to creamed mixture.
- Blend at low speed until all ingredients are moistened.
- Add pecans and vanilla; mix well.
- If necessary, refrigerate dough 30 minutes for easier handling.
- Shape dough into 1-inch balls.
- Place 2 inches apart on ungreased cookie sheet.
- Bake at 325 degrees F.
- for 8 to 12 minutes or until set.
- Cool 1 minute; carefully remove from cookie sheets.
- Cool completely.
- FOR THE FROSTING: In a small bowl, combine all frosting ingredients unil smooth.
- Frost cooled cookies.
- Allow frosting to set before storing.
- 3 dozen cookies.
Nutrition Facts : Calories 1462.8, Fat 91.3, SaturatedFat 50, Cholesterol 204.8, Sodium 553.7, Carbohydrate 158.1, Fiber 4.4, Sugar 99, Protein 8.5
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