WOW 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

BUTTERNUT COOKIES | JUST A PINCH RECIPES



Butternut Cookies | Just A Pinch Recipes image

Oh wow... these buttery cookies are so delicious. They're crunchy little balls of yumminess. Sort of remind us of a Mexican cookie (but even better!). The butterscotch chips are a bonus; they add so much flavor. Drizzling with the rum glaze and sprinkling with chopped nuts add an extra pop of flavor. A fantastic cookie for your holiday cookie tray. But, they're so good you'll find excuses to make these often.

Provided by denise hagar @grandmaX2

Categories     Cookies

Prep Time 5 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 12

3/4 cup(s) butter, room temperature + 1 Tbsp
1/2 cup(s) powdered sugar
1/4 teaspoon(s) salt
1 3/4 cup(s) all-purpose flour
1 package(s) package butterscotch chips, 6 oz.
1 cup(s) finely chopped pecans
RUM GLAZE
3 cup(s) powdered sugar
3 to 4 tablespoon(s) milk or water
1 teaspoon(s) rum extract
TOPPING
1/2 cup(s) chopped pecans

Steps:

  • Cream butter with powdered sugar and salt until light and fluffy.
  • Blend in flour; mix well.
  • Add butterscotch chips and 1 cup finely chopped pecans.
  • Mix well by hand.
  • Shape dough, a scant teaspoonful at a time, into balls. Place 1-inch apart on ungreased cookie sheet.
  • Bake in 325 F oven for 15- 20 minutes or until firm but not brown. Let cool on wire racks.
  • Make rum glaze. Mix the powdered sugar, rum extract, and milk until smooth.
  • You can either dip the cookies in the glaze or use a spoon to pour over cookies.
  • Sprinkle with chopped pecans and allow the glaze to set up.

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EASY 4-INGREDIENT LEMON COOKIES RECIPE - PUREWOW
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...
From purewow.com
Reviews 2.9
Total Time 15 minutes
Calories 101 calories per serving
  • 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.
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AWARD WINNING LEMON CRINKLE COOKIES — LET'S DISH RECIPES
These soft and chewy cookies are bursting with lemon flavor. It's no wonder they're award winning!
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Reviews 4.4
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Calories 107 calories per serving
  • Bake for 9-11 minutes or until cookies are cracked on top. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
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What can I say about these amazing pumpkin cookies... they are absolutely delicious! Let me put it this way. I baked these every year at Thanksgiving time for my job. My co-workers would come up to me two months in advance to make sure I was making them. One girl who resigned actually called me and asked what day I was bringing them in so that she could stop by - just for these cookies! Another co-worker said she didn't even like pumpkin, but she loved these. The consistency is more cake-like than cookie. The glaze on top of these cookies is fabulous! At least, I think so. I noticed a few of you who rated this recipe said it was too sweet. That is why I suggested it may be omitted, or if you wish, use your own icing. Lots of you have added nutmeg.. hey, make it all your own. That's what this is all about! : )
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  • In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.
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AWARD WINNING LEMON CRINKLE COOKIES — LET'S DISH RECIPES
These soft and chewy cookies are bursting with lemon flavor. It's no wonder they're award winning!
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Reviews 4.4
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Calories 107 calories per serving
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BEST PUMPKIN COOKIES RECIPE - FOOD.COM
What can I say about these amazing pumpkin cookies... they are absolutely delicious! Let me put it this way. I baked these every year at Thanksgiving time for my job. My co-workers would come up to me two months in advance to make sure I was making them. One girl who resigned actually called me and asked what day I was bringing them in so that she could stop by - just for these cookies! Another co-worker said she didn't even like pumpkin, but she loved these. The consistency is more cake-like than cookie. The glaze on top of these cookies is fabulous! At least, I think so. I noticed a few of you who rated this recipe said it was too sweet. That is why I suggested it may be omitted, or if you wish, use your own icing. Lots of you have added nutmeg.. hey, make it all your own. That's what this is all about! : )
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 104 per serving
  • In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.
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