4 INGREDIENT COOKIES RECIPES

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EASY 4-INGREDIENT LEMON COOKIES RECIPE - PUREWOW



Easy 4-Ingredient Lemon Cookies Recipe - PureWow image

Reasons we love these cookies: 1) They're lemony. 2) They're light as clouds. 3) They call for only four ingredients. Oh, and they’re ready to eat in 15 minutes. The secret is twofold: A box of lemon cake mix eliminates all the measuring and mixing of dry ingredients, and store-bought whipped...

Provided by PureWow Editors

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 24 cookies

Number Of Ingredients 4

One 18.25-ounce box lemon cake mix
1¼ cups frozen whipped topping, thawed
2 large eggs
Confectioners? sugar, as needed for finishing

Steps:

  • 1. Preheat the oven to 350�F. Line two baking sheets with parchment paper. 2. Sift the cake mix into a large bowl. Whisk in the whipped topping and eggs, and mix well to combine. 3. Scoop mounds of batter, about 2 tablespoons each, onto the prepared baking sheets (staggered and spaced about 1 inch apart). 4. Sift confectioners' sugar generously over the mounds of batter. Bake until the cookies are crackled across the surface and lightly golden at the edges, 6 to 8 minutes. 5. Let cool completely on the baking sheets and then serve or store in an airtight container until ready to serve.

Nutrition Facts : Calories 101 calories, CarbohydrateContent 18 grams carbohydrate, FatContent 3 grams fat, ProteinContent 1 grams protein, SugarContent 1 grams sugar

CLASSIC SHORTBREAD COOKIES IN 4 INGREDIENTS WITH ADDED 1 ...



Classic Shortbread Cookies in 4 Ingredients with added 1 ... image

Provided by Claire Robinson

Categories     dessert

Total Time 1 hours 4 minutes

Prep Time 20 minutes

Cook Time 14 minutes

Yield approximately 65 cookies

Number Of Ingredients 9

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
1 teaspoon water
2 tablespoons loose chai tea, or from approximately 6 tea bags
1/2 cup toasted and chopped pecans
Plus extra powdered sugar, for dusting finished cookies

Steps:

  • Preheat the oven to 375 degrees F.
  • Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.
  • Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. Enjoy!
  • Variations:
  • Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour. Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water. Continue as instructed above.
  • Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Wrap in plastic wrap and refrigerate for 1 hour. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange on the prepared baking sheets and follow the cooking instructions as above. Dust slightly cooled cookies with powdered sugar through a fine mesh strainer.

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