Pound Cookies Recipes

POUND CAKE COOKIES

Steps:

• Beat butter and sugar together in a bowl using an electric mixer until creamy. Beat egg yolks into butter mixture and gradually beat flour into butter mixture until dough forms. Beat in vanilla. Cover bowl with plastic wrap and refrigerate dough for at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll chilled dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten balls slightly and press an indentation into the center of each flattened ball. Fill each indentation with 1 pecan half.
• Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on cookie sheet for 5 minutes and transfer to a wire rack.

LEMON POUND CAKE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cream sugar and butter together in a bowl using an electric mixer until light and fluffy. Whisk flour and baking powder together in a separate bowl; gradually beat into creamed butter mixture until just combined. Beat eggs, 1 at a time, into butter-flour mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet.
• Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.

POUND CAKE

Steps:

• Heat oven to 350°F. Grease bottom, side and tube of 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour.
• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
• Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

POUND CAKE COOKIES

Steps:

• Beat butter, cream cheese, and brown sugar with an electric mixer at medium speed until fluffy, about 3 minutes. Add egg and vanilla; beat until just combined.
• Combine flour and salt. Gradually add flour and salt to butter mixture; beat until combined. Cover and chill for at least 2 hours or overnight.
• Roll dough into 36 1-inch balls. Place 2 inches apart on baking sheets. Press a pecan half into the top of each ball.
• Bake at 350 degrees until edges are light golden brown, about 12 - 14 minutes. Let cool on pan about 5 minutes; transfer to a cooling rack to cool completely. Store in an airtight container for up to a week.

CLASSIC POUND CAKE

Steps:

• Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy.
• Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
• Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
• Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil.
• Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.

POUND COOKIES

Steps:

• Pre-heat oven to 375 degrees.
• Mix all ingredients together, starting with the shortening and adding each one in order. You can do this by hand or with a heavy-duty mixer.
• Roll dough into 1 1/2 inch balls.
• Place on ungreased cookie sheet.
• Press with bottom of a small glass dipped in flour.
• Bake 20 minutes.
• When cookies are cool, dip in sugar-cinnamon mixture.

POUND CAKE COOKIES

Steps:

• Cream butter and sugar well. Beat the egg and add to the creamed mixture, along with the vanilla extract. Gradually add the flour. Drop the dough by the teaspoon, about an inch apart onto ungreased baking sheets (or lined with baking parchment). Bake at 350 degrees for about 15 minutes or until lightly browned around the edges. Let cookies rest on the baking sheet briefly, then remove to a cooling rack to cool completely. Store in a covered container.