Brown Edge Cookies

Rating: 4.17 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These cookies bake to a crisp, brown edge.

By Rosina

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Recipe Summary

Servings:
12
Yield:
2 1/2 dozen
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (205 degrees C).

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  • Sift together flour, baking powder and salt. Set aside. Mix until creamy shortening, sugar and egg. Add lemon extract. Mix in cottage cheese until smooth

  • Add flour mixture and mix just until blended. Drop by teaspoonfuls 2 inches apart onto greased cookie sheet. Bake ten to fifteen minutes, or until brown around the edges.

Nutrition Facts

Per Serving:
146 calories; protein 2.7g; carbohydrates 22.2g; fat 5.2g; cholesterol 16.9mg; sodium 161.3mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

GOOEYDAY
Rating: 4 stars
01/21/2009
I had a bunch of cottage cheese in the fridge and decided to try these. I used regular unbleached flour butter and almond extract. I was a little worried because the batter seemed sort of liquidy But they came out quite good! Cake-like texture nice brown edge and great flavor! Make a double batch as a single only fills one cookie sheet. Read More
Helpful
(6)
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
GOOEYDAY
Rating: 4 stars
01/20/2009
I had a bunch of cottage cheese in the fridge and decided to try these. I used regular unbleached flour butter and almond extract. I was a little worried because the batter seemed sort of liquidy But they came out quite good! Cake-like texture nice brown edge and great flavor! Make a double batch as a single only fills one cookie sheet. Read More
Helpful
(6)
Emy
Rating: 4 stars
03/04/2007
This is a nice simple cookie chewy and sweet though I baked them too long and burned the bottom. I decided on this recipe to use up cottage cheese though I wasn't sure if it would make a strange taste but it just made for a light and tasty soft cookie. Read More
Helpful
(5)
Sarinche
Rating: 5 stars
01/12/2009
I happen to like cottage cheese. Nevertheless I used fat free ricotta for most of the cottage cheese butter in place of the shortening and one teaspoon of almond extract in place of the lemon. They came out not unlike the almond cookies from the infamous Italian bakery nearby. Mine did not come out crispy at the edges - more a cake-like cookie. Still I thought they were lovely and my hubbie ate the whole batch in two days. Maybe add sliced almonds on top the next time? I came back to this review and made it 5 stars because I end up using this recipe so often. It's delicious with almond extract (1 t) in place of the lemon. Read More
Helpful
(5)
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Jen Kepler Trend
Rating: 4 stars
03/15/2010
Easy to make and very light. I didn't have cake flour so I used all purpose. (The conversion for subbing all purpose flour for cake flour is 1C - 2 tbsp 2 tbsp of corn starch) I would like to try the almond flavor as well next time. Read More
Helpful
(2)
Lolopender
Rating: 5 stars
01/25/2012
I put all the wet ingredients into the blender (butter not shortening & almond extract not lemon) then mixed with the sifted dry. sprinkled tops with toasted slivered almonds before baking. YUM! I even tried a few with powdered sugar glaze. The texture is the perfect combination of cake and cookie. LOVE IT! Read More
Helpful
(1)
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