Best English Cookies Recipes

GIANT ENGLISH TOFFEE-CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 350 degrees. Beat brown sugar, butter,shortening,honey and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in chocolate chips and brickle chips.
• 2. Drop dough by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until edges are golden brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.

OLD ENGLISH LEMON-CRANBERRY COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix the flour, sugar, baking soda, walnuts, and cloves together in a large mixing bowl. Beat the egg, applesauce, lemon juice, vanilla, cranberries, lemon zest, and butter together in a separate bowl with an electric hand mixer; pour into the flour mixture and mix well. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Dust with the confectioners' sugar to serve.

OLD ENGLISH COOKIES

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets.
• In a large bowl, cream together the sugar and shortening. Add the egg and mix well. Sift together the flour, cloves, cinnamon, baking soda, and baking powder; add to the creamed mixture. Stir in the coffee until well blended, then stir in the raisins, nuts, and chocolate chips.
• Drop cookies by tablespoonful onto the prepared cookie sheets. Bake for 15 minutes; cool on a wire rack.

ENGLISH LEMON-CURD COOKIES

Steps:

• Dough: Combine flour, salt and baking powder in bowl.
• Beat butter and sugar in large bowl until creamy.
• Beat in egg, lemon extract and vanilla until fluffy.
• Stir in flour mixture and pecans.
• Divide dough in half; shape into disks.
• Wrap in plastic wrap.
• Refrigerate 1 hour.
• Heat oven to 350 degrees.
• On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
• With floured 3-inch fluted round cookie cutter, cut out dough.
• Place, 1 inch apart, on ungreased baking sheets.
• With floured 1 ½-inch round cookie cutter, cut out centers from half the cookies.
• Reroll centers and trimmings.
• Repeat with other half of dough.
• Bake in 350 degree oven 12 to 15 minutes, until lightly browned.
• Cool on racks.
• Store at room temperature or freeze.
• Curd:
• Micro wave method: using the ingredients called for here and cook as directed in Recipe #61278.
• or.
• Combine sugar, cornstarch, lemon juice, rind and butter in saucepan.
• Place pan in skillet half filled with simmering water over medium-low heat.
• Whisk in yolks; cook, stirring constantly, until thickened enough to coat spoon, 5 minutes (temperature should read 160 degrees); do not boil.
• Pour into small bowl; cover surface directly with plastic wrap.
• Refrigerate to chill, 2 hours.
• Sprinkle confectioners' sugar on cookies with cut-out centers.
• Spread 1 tablespoon curd over each cookie without cut-out center; top with sugared cookie, pressing lightly to form sandwich.

ENGLISH LEMON BISCUITS/COOKIES

Steps:

• Pre-heat oven to 170C/gas 3.
• Cream the butter until soft & creamy.
• Beat in the sugar, until pale & fluffy.
• Add the zest of 1 un-waxed lemon.
• Add the plain flour.
• Bring together to form a firm dough.
• Turn onto a floured surface & roll to around a cm thick.
• Use a crinkle biscuit/scone cutter for a more professional look
• Use a palette knife to transfer onto a baking sheet (no need to pre-grease).
• bake in the oven for 10-15 minutes, or until they are light golden brown and slightly firm on top.
• transfer the biscuits to a cooling rack.
• Once cooled eat up & enjoy!

LACEMAKER'S CATTERN CAKES - ENGLISH SPICED SUGAR COOKIES

Steps:

• Mix all the dry ingredients together in a mixing bowl: flour, cinnamon, currants, ground almonds, caraway seeds and sugar.
• Add the melted butter and the beaten egg and mix well to give a soft dough.
• Roll the dough out on a floured board, into a rectangle about 12" x 10" - 30cm x 25cm.
• Brush the dough with water and sprinkle with the extra sugar and cinnamon to taste.
• Gently roll the dough up like a Swiss roll, not too tightly, and then cut the rolled up dough into 3/4" - 2cm slices.
• Place these slices on to a well greased and lined baking tray or biscuit/cookie sheet, making sure that they are spaced well apart.
• Bake in a pre-heated oven 200C/400F/Gas 6 for about 10 minutes, or until golden and crispy to the top.
• Allow the cattern cakes to cool on a wire rack. Sprinkle with extra caraway seeds, sugar and cinnamon if you like.
• Store in an airtight tin for up to 7 days.

ENGLISH COOKIES

Steps:

• Preheat the oven to 350°F. Cream the butter with both types of sugar in a bowl, then beat in the egg and vanilla. Combine the flour, baking powder and a pinch of salt in another bowl, then sift into the creamed mixture, beating constantly with a wooden spoon. If necessary, soften the mixture with a little milk. Stir in the hazelnuts and chocolate. Place about 15 tablespoons of the mixture, spaced well apart, on an ungreased cookie sheet and bake for about 7-8 minutes. Remove the cookie sheet from the oven and let cool slightly, then remove the cookies with a spatula and let cool on a wire rack. Cook the remaining mixture in the same way.

ENGLISH TEA CAKES COOKIES

Steps:

• 1. Preheat oven to 400* degrees.
• 2. Mix together thoroughly first 4 ingredients.
• 3. In another bowl sift together the next 3 ingredients. Then stir this into your first mixture.
• 4. Now mix in the last 2 ingredients. This will now form a nice dough.
• 5. Chill dough. Now you are ready to roll into balls the size of walnuts. Dip tops in slightly beaten egg white, then sugar.
• 6. Place sugared side up 2" apart on ungreased baking sheet. Bake until delicately browned. The balls flatten some in baking and become glazed. They should bake in 12 to 15 minutes. Makes about 3 dozen 1 1/2" cookies.

ENGLISH TOFFEE COOKIES

Steps:

• Spread Saltines in one layer in a 12x18 Jellyroll Pan. Put in over at 400 for 6mins before you put everything else on them.
• Melt Butter & Sugar in sauce pan over Med-high heat. Pour mixture evenly over crackers.
• Melt Chocolate & pour over crackers. Sprinkle with nuts. Put in Freezer to set for 20 minute.
• Remove from pan with spatula & allow to break into random pieces.

GRAMMIE'S OLD ENGLISH COOKIES RECIPE - (4.4/5)

Steps:

• 1.Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. 2.Mix the flour, sugar, baking soda, walnuts, and cloves together in a large mixing bowl. Beat the egg, applesauce, lemon juice, vanilla, cranberries, lemon zest, and butter together in a separate bowl with an electric hand mixer; pour into the flour mixture and mix well. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets. 3.Bake in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Dust with the confectioners' sugar to serve.