Brysell Cookies Recipes

Steps:

• In a medium bowl, cream the butter and sugar. Stir in the flour and vanilla. Roll dough into two logs about 10 inches long. Roll dough logs in finely chopped nuts so that the whole surface is coated. Wrap in plastic and refrigerate for up to two hours.
• Preheat oven to 350 degrees F (175 degrees C). Slice dough logs into 1/4 inch thick slices and place them on a cookie sheet. Bake in the preheated oven for 7 to 9 minutes.

Steps:

• In a medium bowl, cream the butter and sugar. Stir in the flour and vanilla. Roll dough into two logs about 10 inches long. Roll dough logs in finely chopped nuts so that the whole surface is coated. Wrap in plastic and refrigerate for up to two hours.
• Preheat oven to 350 degrees F (175 degrees C). Slice dough logs into 1/4 inch thick slices and place them on a cookie sheet. Bake in the preheated oven for 7 to 9 minutes.

Steps:

• In a medium bowl, cream the butter and sugar. Stir in the flour and vanilla. Roll dough into two logs about 10 inches long. Roll dough logs in finely chopped nuts so that the whole surface is coated. Wrap in plastic and refrigerate for up to two hours.
• Preheat oven to 350 degrees F (175 degrees C). Slice dough logs into 1/4 inch thick slices and place them on a cookie sheet. Bake in the preheated oven for 7 to 9 minutes.

Steps:

• In a medium bowl, cream the butter and sugar. Stir in the flour and vanilla. Roll dough into two logs about 10 inches long. Roll dough logs in finely chopped nuts so that the whole surface is coated. Wrap in plastic and refrigerate for up to two hours.
• Preheat oven to 350 degrees F (175 degrees C). Slice dough logs into 1/4 inch thick slices and place them on a cookie sheet. Bake in the preheated oven for 7 to 9 minutes.

Steps:

• Preheat oven to 350ºF and lightly grease baking sheets.
• Have ready pastry bag fitted with 1/2 inch tip.
• Sift flour, baking soda and cream of tarter together, set aside.
• Using mixer on medium speed, cream butter, sugar, extracts, and orange zest until light and fluffy, about 2 minutes.
• Add egg whites and beat on medium high until blended, about 1 minute, scraping bowl well.
• Add flour and mix by hand until blended, then stir in almonds and oats, blending well.
• Fill pastry bag with batter and pipe 2 inch long fingers or 2 inch round circles 3 inches apart on baking sheets.
• Bake until lightly golden with darker golden edges, about 12 minutes.
• Using spatula, immediately transfer to wire racks to cool.
• When cookies are cooled, melt chocolates together.
• Turn half of cookies upside down and spread small thin layer of chocolate over each bottom half.
• Immediately place remaining cookies on top, pressing down gently.
• Refrigerate 1 hour to set.
• Store airtight for up to 2 weeks in freezer.
• Makes about 24 cookie sandwiches.

Steps:

• In a medium bowl, cream the butter and sugar. Stir in the flour and vanilla. Roll dough into two logs about 10 inches long. Roll dough logs in finely chopped nuts so that the whole surface is coated. Wrap in plastic and refrigerate for up to two hours.
• Preheat oven to 350 degrees F (175 degrees C). Slice dough logs into 1/4 inch thick slices and place them on a cookie sheet. Bake in the preheated oven for 7 to 9 minutes.