_brown Sugar Nut Cookies Food

NUTTY BROWN SUGAR COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and pecans.
• Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheet.
• Bake 10 to 14 minutes or until edges are light golden brown. Remove from cookie sheet to wire rack.

RICH NUT COOKIES

Steps:

• Preheat oven to 350 degrees F. In a mixer with a paddle attachment combine all the ingredients except confectioners' sugar and mix until smooth. Roll dough into balls about 1-inch in diameter, place on a greased cookie sheet 2 inches apart, and bake for 15 to 20. They should just be turning golden brown. Roll in powdered sugar while still hot.

BROWN SUGAR COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
• Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
• For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
• Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

BROWN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
• Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into butter mixture until dough is fully combined.
• Pour confectioners' sugar onto a large plate. Spoon dough, 1 1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.

CRUNCHY NUT BROWN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except flour and walnuts in a mixing bowl. Mix well.
• Gradually add flour until well mixed.
• Add walnuts. You can substitute any nut you prefer.
• Variation: I have occasionally omitted the nuts for chocolate chips - or used both. I would almost say they are better than the toll house recipe.
• Bake cookies for about 12 minutes on a cookie sheet.
• Enjoy!

BROWN SUGAR COOKIES

Steps:

• Beat butter and brown sugar together until light and flutty.
• Add egg and vanilla and beat well.
• Sift flour, baking soda, and cream of tartar together.
• Gradually add flour mixture to butter mixture, beating well after each addition.
• Blend in nuts.
• Separate dough into four parts.
• Roll each part into a cylinder about 1 1/4" thick.
• Wrap in plastic wrap and refrigerate at least 2 hours.
• Preheat oven to 350°F.
• Remove dough from refrigerator, unwrap, and slice on a slight diagonal.
• Place about 1" apart on ungreased baking sheets.
• Bake at for 15 minutes, or until lightly browned on edges.
• Cool on wire racks.

BROWN SUGAR COOKIES

Steps:

• Heat a nonstick skillet over medium high heat. Add 10 tablespoons butter and melt. Continue to cook, stirring constantly with a spatula till butter browns, about 4 minutes. Watch carefully so butter does not burn.
• Remove skillet from heat and transfer browned butter to medium mixing bowl. Add remaining 4 tablespoons butter and stir to melt; let sit for 15 minutes to cool.
• Preheat oven to 350°F and place rack in the middle. Line two large baking sheets with parchment paper.
• In a shallow dish, combine granulated sugar and 1/4 cup packed brown sugar; set aside.
• Whisk together flour, baking soda, and baking powder; set aside.
• Add remaining 1-3/4 cups packed brown sugar and salt to bowl with cooled butter; mix well (till no lumps remain). Add egg, egg yolk, and vanilla and mix till fully incorporated.
• Add flour mixture and mix till just combined, about a minute.
• Form dough into balls, about 3/4 inch in diameter (about 1 tablespoon each). Roll balls in reserved sugar mixture, coating well. Place on prepared baking sheets about 2 inches apart (they will spread a bit when baked).
• Bake one sheet at a time, till cookies are browned and still puffy and edges have just begun to set, about 12 minutes. Cookies will look underbaked. Do not overbake.
• Remove cookies from oven and cool on baking sheet for 5 minutes, then transfer to wire rack and cool to room temperature.

BROWN SUGAR WALNUT COOKIES

Steps:

• Combine flour, baking powder, soda, and salt, set aside.
• Beat butter, sugars and the egg till creamy. Add vanilla, Mix well.
• Blend in flour mixture, then stir in walnuts.
• Drop by teaspoon full into cookie sheet sprayed with Pam or similar cooking spray.
• Place dough 3 inches apart. Bake at 375° for 10 minutes or until lightly browned. Allow to stand 2 minutes before removing from cookie sheet.

BROWN SUGAR ICEBOX COOKIES

Steps:

• Sift dry ingredients together.
• Cream butter and sugar together; add eggs and vanilla.
• Add the dry ingredients and finally the nuts together.
• Using sheets of wax paper drop about a cup and 1/2 of the cookie mixture onto the paper and roll into logs, sealing the cookie dough inside the wax paper.
• Place in Refrigerator for at least 2 hours.
• Unwrap the wax paper and slice about 1/4 inch thick slices and place on cookie sheet.
• Bake in a preheated 375F oven for 10-12 minutes.
• Store in any cookie jar.