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Pound Cake Cookies

By

Cookies

Rate this recipe 4.1/5 (10 Votes)

Ingredients

  • 3 Sticks Margarine
  • 1 1/4 cup Sugar
  • 3 Egg Yolks
  • 3 1/2 cups All purpose Flour
  • 1 teaspoon Almond Flavoring
  • Pecan Halves

Details

Level of difficulty Average
Preparation time 10mins
Cooking time 18mins
Cost Average budget

Preparation

Step 1

Preheat oven to 300°F.

Step 2

Cream margarine until soft. Gradually add sugar. Continue creaming until light and fluffy. Add egg yolks. Add flour an little at a time. Add flavoring. Roll dough into small balls and place on an ungreased cookie sheet. Press Pecan halves into each cookie. Bake for 18 minutes.

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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