BROWN SUGAR REFRIGERATOR COOKIES
These can be stored for up to 2 weeks in the fridge or several months in the freezer. (The prep and cooking time does not include the chilling of the dough).
Provided by byZula
Categories Dessert
Time 23m
Yield 4-5 dozen
Number Of Ingredients 8
Steps:
- Beat together butter, sugar, egg, vanilla, and orange rind.
- Combine flour, salt, and baking powder; sift into first mixture and mix well.
- Chill dough for atleast 2 hours or overnight, then shape into roll about 2-1/2" in diameter.
- Wrap in waxed paper or foil.
- Store in refrigerator or freezer.
- To bake, unwrap and cut in 1/8" slices; lay on greased cookie sheet.
- Bake cookies at 400 degrees for 6 to 8 minutes.
Nutrition Facts : Calories 562.1, Fat 24.8, SaturatedFat 15.1, Cholesterol 113.9, Sodium 432.4, Carbohydrate 77.8, Fiber 1.6, Sugar 35.3, Protein 7.5
BROWN SUGAR REFRIGERATOR CRISPS
Slice off just the number you need and bake for hot, homemade cookies in minutes. Brown sugar and butter give the sweet, rich flavor and crispness. Oven Temp: 350 degrees F Prep Time: 20 minutes Chilling Time: Overnight Baking Time: 10 minutes per sheet Tips: The dough will keep as long as 1 & 1/2 weeks in the refrigerator....
Provided by Rev BJ Friley
Categories Cookies
Time 30m
Number Of Ingredients 9
Steps:
- 1. In a mixer bowl, cream together eggs, sugar, butter and vanilla.
- 2. Combine flour, soda and salt.
- 3. Add to egg mixture.
- 4. Blend well.
- 5. Stir in nuts, if used.
- 6. Divide dough in half.
- 7. Roll each half into a log, 2-inches in diameter, in waxed paper.
- 8. Twist ends to shut.
- 9. Refrigerate until firm, at least overnight.
- 10. Preheat oven to 350 degrees F.
- 11. Cut rolls into 1/4-inch thick slices.
- 12. Set slices, 1-inch apart, on ungreased cookie sheets.
- 13. Bake at 350 degrees F for 10 to 12 minutes or until golden crisp.
- 14. Serve hot or remove while hot onto rack to cool.
ORIGINAL BROWN BUTTER REFRIGERATOR COOKIES
These tasty, crispy cookies, from Ione Diekfuss of Muskego, Wisconsin, won Country Woman's first-ever recipe contest, back in December 1970. "I especially like them because they're quick and easy to prepare," she said. Our Test Kitchen made a batch recently and our staff agreed they're as tasty today as they were then, and are great for dunking in milk or coffee.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield About 10-1/2 dozen.
Number Of Ingredients 8
Steps:
- Heat butter in a large saucepan over medium heat until golden brown, about 7-9 minutes (do not burn). Remove from the heat; stir in brown sugar until blended., Transfer to a large bowl, cool slightly. Whisk in 1 egg at a time. Combine the flour, cream of tartar, baking soda and salt; gradually add to butter mixture and mix well. Stir in pecans., Shape into four 8-in. rolls; wrap each in waxed paper. Refrigerate for 8 hours or overnight., Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° just until set, 5-7 minutes. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 27mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
BROWN SUGAR ICEBOX COOKIES
My daughters and I have been "fair-ly" successful competitors at county fairs and bake-offs for more than 20 years. This is one of the those winning recipes.-Eilene Bogar, Minier, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter and sugar. Add the egg and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to cream mixture. Fold in pecans or coconut (dough will be sticky). Shape into two rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7 to 10 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 146 calories, Fat 7g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 109mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
BROWN SUGAR PECAN REFRIGERATOR COOKIES
These soft cookies were a favorite of my mom's when we were growing up. If she could keep everyone out of the dough the cookies disappeared quickly.
Provided by donna
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h30m
Yield 36
Number Of Ingredients 8
Steps:
- Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
- Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
- Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
- Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 94.5 calories, Carbohydrate 11.8 g, Cholesterol 11.9 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 49.1 mg, Sugar 6.1 g
BROWN SUGAR REFRIGERATOR COOKIES
These cookies double as great make-ahead treats. Freeze the cookie dough for up to two months, slice and bake whenever you're ready!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 72
Number Of Ingredients 9
Steps:
- In large bowl, beat brown sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except nuts. Stir in nuts.
- On plastic wrap, shape dough into 10x3-inch rectangle. Wrap and refrigerate about 2 hours or until firm, but no longer than 24 hours.
- Heat oven to 375°F. Cut rectangle into 1/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 6 to 8 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Fat 1/2, ServingSize 1 Cookie, TransFat 0 g
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