easy cookie recipes

Cinnamon Pecan Shortbread Cookies

Cinnamon Pecan Shortbread

It seems I am always making variations on shortbread cookies. I love shortbread. I am not alone- so many friends have told me the same thing. There is something about the crumbly texture of shortbread that makes them a favorite for a lot of people.

This recipe is a classic shortbread, topped with cinnamon and pecans. They are really good. You just make a batch of dough, top with a cinnamon – pecan mixture, and bake. Could not be simpler.

As soon as they come out of the oven cut them into little strips. I got nearly 100 out of one batch. It depends on the size you cut them. If you are looking for a simple, yet wonderful cookie, you might want to try these.

 

  Cinnamon Pecan Shortbread Cookies

1 c. butter

1 c. sugar

1 egg, separated

2 c. flour

1 T. water

½ c. finely chopped pecans

2 t. cinnamon

 

Lightly grease jellyroll pan (10×15). Mix butter, sugar and egg yolk then stir in flour. Pat into pan. Beat egg white with water until frothy and spread over dough. Combine pecans and cinnamon. Sprinkle on nut mixture and bake in a 350-degree oven for 20-25 minutes or until lightly browned. Cut immediately into tiny strips, makes 50- 100 .

Lemon Meltaway Cookies

Lemon Meltaway Cookies

These cookies have a great lemon flavor and delicate texture. The cookie is so tender, in part, because there is cornstarch in the dough. I think you and your family and friends will love them as much as I do.

I will admit to adding a little more lemon zest to the dough and frosting, for even more lemon flavor.

They are also easy to make. They are a slice and bake cookie. That means you make the dough, form into a roll, and chill. Now you can just slice and bake when you have the time. I sometimes make a batch and freeze them- so I can make fresh cookies whenever I like.

We made these cookies in class last night. Everybody loved them. Perfect cookie to add to your holiday cookie tray.

 

 

Lemon Meltaways

Dough:
1 ¼ c. flour
¾ c. butter, softened
½ c. cornstarch
1/3 c. powdered sugar
1 T. lemon juice
1 t. grated lemon peel
Frosting:
¾ c. powdered sugar
¼ c. butter, softened
1 t. lemon juice
1 t. grated lemon peel

In large bowl combine all dough ingredients and mix well. Divide dough in half and roll each half into an 8- inch roll. Wrap in plastic wrap and chill until firm, 1-2 hours. Slice chilled dough into ¼ inch slices and place 2 inches apart on a cookie sheet. Bake in a 350 degree oven for 8-12 minutes, or until cookies are set, but not brown. Cool completely on a rack. Combine frosting ingredients and beat until light and fluffy. Frost cooled cookies. Makes 4 dozen.

 

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