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Brown Edge Cookies

Brown Edge Cookies

"These cookies bake to a crisp, brown edge."
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Ingredients

servings 146 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  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.

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Reviews

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...

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