Pound Cookies Recipes

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LEMON POUND CAKE COOKIES



Lemon Pound Cake Cookies image

I was trying to make lemon cookies, but ended up making something totally different and I was glad with the outcome.

Provided by jaibux

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 14

Number Of Ingredients 6

¾ cup white sugar
⅔ cup salted sweet cream butter, softened
2 cups all-purpose flour
2 teaspoons baking powder
2 eggs
2 teaspoons lemon extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cream sugar and butter together in a bowl using an electric mixer until light and fluffy. Whisk flour and baking powder together in a separate bowl; gradually beat into creamed butter mixture until just combined. Beat eggs, 1 at a time, into butter-flour mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet.
  • Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 24.6 g, Cholesterol 49.8 mg, Fat 9.7 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 142.3 mg, Sugar 10.8 g

POUND CAKE COOKIES



Pound Cake Cookies image

These little cookies are a rich decadent treat! You can be creative by using any kind of jam or preserves you like instead of pecans. Perfect for bringing to a party.

Provided by Kim

Categories     Desserts     Cookies

Time 2h55m

Yield 60

Number Of Ingredients 6

1 ½ cups butter
1 cup sugar
2 egg yolks
3 cups flour
1 teaspoon vanilla
60 pecan halves

Steps:

  • Beat butter and sugar together in a bowl using an electric mixer until creamy. Beat egg yolks into butter mixture and gradually beat flour into butter mixture until dough forms. Beat in vanilla. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll chilled dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten balls slightly and press an indentation into the center of each flattened ball. Fill each indentation with 1 pecan half.
  • Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on cookie sheet for 5 minutes and transfer to a wire rack.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 8.3 g, Cholesterol 19 mg, Fat 5.9 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 3.1 g, Sodium 33.1 mg, Sugar 3.4 g

POUND COOKIES



Pound Cookies image

This recipe came from my great-grandmother. It's very similar to reposteria cookies that you can get in Mexican bakeries in San Antonio, Texas. We make them year round but they are especially nice at Christmas time. Use Crisco brand shortening for best results.

Provided by Nanita

Categories     Dessert

Time 35m

Yield 60-70 cookies

Number Of Ingredients 7

1 lb vegetable shortening
1 cup sugar
1 teaspoon vanilla
1 egg
5 cups flour
additional sugar, mixed with
cinnamon

Steps:

  • Pre-heat oven to 375 degrees.
  • Mix all ingredients together, starting with the shortening and adding each one in order. You can do this by hand or with a heavy-duty mixer.
  • Roll dough into 1 1/2 inch balls.
  • Place on ungreased cookie sheet.
  • Press with bottom of a small glass dipped in flour.
  • Bake 20 minutes.
  • When cookies are cool, dip in sugar-cinnamon mixture.

Nutrition Facts : Calories 119.1, Fat 7.8, SaturatedFat 2.2, Cholesterol 3.5, Sodium 1.4, Carbohydrate 11.3, Fiber 0.3, Sugar 3.4, Protein 1.2

POUND CAKE COOKIES



Pound Cake Cookies image

I tried these cookies because my husband likes pound cakes, but I didn't want to do the whole cake. I did a search for pound cake cookies and found this one on the examiner.com. My husband loved them. Both of us almost ate the 1st batch. Yummy...

Provided by YesJesus01

Categories     Drop Cookies

Time 30m

Yield 36-42 cookies, 6-8 serving(s)

Number Of Ingredients 5

1 cup butter, soften
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour

Steps:

  • Cream butter and sugar well. Beat the egg and add to the creamed mixture, along with the vanilla extract. Gradually add the flour. Drop the dough by the teaspoon, about an inch apart onto ungreased baking sheets (or lined with baking parchment). Bake at 350 degrees for about 15 minutes or until lightly browned around the edges. Let cookies rest on the baking sheet briefly, then remove to a cooling rack to cool completely. Store in a covered container.

Nutrition Facts : Calories 522.9, Fat 31.9, SaturatedFat 19.8, Cholesterol 112.3, Sodium 283.1, Carbohydrate 54.2, Fiber 1.1, Sugar 22.4, Protein 5.7

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