Old English Cookies Recipes

OLD ENGLISH LEMON-CRANBERRY COOKIES

Old English Lemon-Cranberry Cookies image

Fall cuisine is typically marked by what many consider to be more traditional and even somewhat austere flavors. Fall cuisine usually boasts 'Old World' flavors such as cloves, walnuts, and cranberries. These are flavors one might have envisioned a puritan family enjoying fresh off the Mayflower. At first bite, the robust 'kick' and bold expression of these little treats will be sure to impress and delight, and possibly even allow one to reminisce on the joys of autumn, from the fading leaves to the memories of a Thanksgiving past.

Provided by ShadowOfOdin

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 55m

Yield 15

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
½ cup chopped walnuts
½ teaspoon ground cloves
1 egg
½ cup applesauce
juice from 1 lemon
1 teaspoon vanilla extract
¾ cup dried cranberries
zest from 1 lemon
¼ cup butter, softened
2 tablespoons confectioners' sugar

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
Mix the flour, sugar, baking soda, walnuts, and cloves together in a large mixing bowl. Beat the egg, applesauce, lemon juice, vanilla, cranberries, lemon zest, and butter together in a separate bowl with an electric hand mixer; pour into the flour mixture and mix well. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Dust with the confectioners' sugar to serve.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 33.6 g, Cholesterol 20.5 mg, Fat 6.2 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 111.2 mg, Sugar 19.2 g

GRAMMIE'S OLD ENGLISH COOKIES RECIPE - (4.4/5)

Grammie's Old English cookies Recipe - (4.4/5) image

Provided by á-39535

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 cup white sugar
1 tsp baking soda
1/2 cup chopped walnuts
1/2 tsp ground cloves
1 egg
1/2 cup applesauce
1 juice (lemon)
1 tsp vanilla extract
3/4 cup dried cranberries
1 lemon (zest)
1/4 cup softened butter
2 tbsps confectioners' sugar

Steps:

1.Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. 2.Mix the flour, sugar, baking soda, walnuts, and cloves together in a large mixing bowl. Beat the egg, applesauce, lemon juice, vanilla, cranberries, lemon zest, and butter together in a separate bowl with an electric hand mixer; pour into the flour mixture and mix well. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets. 3.Bake in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Dust with the confectioners' sugar to serve.

ENGLISH COOKIES

English Cookies image

Provided by Cynthia Zarin

Categories Chocolate Dairy Egg Nut Dessert Bake Vegetarian Quick & Easy Summer Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher

Yield Makes 30

Number Of Ingredients 11

Ingredients

scant 1/2 cup sweet butter
1/4 cup soft brown sugar
1/4 cup superfine sugar
1 egg, lightly beaten
a few drops of vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons milk (optional)
1/2 cup shelled hazelnuts, coarsely chopped
2 ounces semisweet chocolate, coarsely chopped
salt

Steps:

Preheat the oven to 350°F. Cream the butter with both types of sugar in a bowl, then beat in the egg and vanilla. Combine the flour, baking powder and a pinch of salt in another bowl, then sift into the creamed mixture, beating constantly with a wooden spoon. If necessary, soften the mixture with a little milk. Stir in the hazelnuts and chocolate. Place about 15 tablespoons of the mixture, spaced well apart, on an ungreased cookie sheet and bake for about 7-8 minutes. Remove the cookie sheet from the oven and let cool slightly, then remove the cookies with a spatula and let cool on a wire rack. Cook the remaining mixture in the same way.

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