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Brown Edge Cookies

"These cookies bake to a crisp, brown edge."
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servings 146 cals
Original recipe yields 12 servings (2 1/2 dozen)

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  1. Preheat oven to 400 degrees F (205 degrees C).
  2. 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
  3. 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; 5.2 g fat; 22.2 g carbohydrates; 2.7 g protein; 17 mg cholesterol; 161 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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 li...

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...

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 stra...

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 ...

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. YU...