Brown Sugar Pecan Refrigerator Cookies Food

BROWN SUGAR PECAN COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
• In a medium mixing bowl whisk together flour, baking soda an salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and brown sugar until well blended.
• Mix in egg and vanilla. Add in flour mixture and mix just until combined then mix in pecans.
• Scoop dough out and shape into balls, about 1 1/2 Tbsp each (or using a medium cookie scoop). Drop onto prepared baking sheets spacing them 2-inches apart.
• Bake in preheated oven until nearly set, tops should appear under-baked, about 9 minutes.
• Cool on pan several minutes then transfer to a wire rack to cool completely.
• Frost with brown sugar icing and add a pecan to each immediately after frosting each one before the frosting starts to set. Store cookies in an airtight container at room temperature.

BROWN SUGAR ICEBOX COOKIES

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.

BROWN SUGAR PECAN COOKIES

Steps:

• Cookies:In the bowl of a stand mixer, beat butter and sugars until light and fluffy. Add in egg and vanilla and beat until combined.
• Add in flour, baking soda, and salt beat until combined. Stir in chopped pecans.
• Cover and refrigerate 30 minutes (or more).
• Preheat oven to 350 degrees F.
• Shape into 1" balls (I used a 1 tbsp cookie scoop) and place a couple inches apart on lightly greased cookie sheets or parchment paper. Bake 10 minutes or until set (not glossy at all in the middle) and lightly browned at the edges. Cool before frosting.
• FrostingCombine brown sugar and milk in a small pot over medium heat. Bring to a boil and boil 3-4 minutes, stirring constantly. Remove from heat and stir in butter.
• Stir in 1½ cups powdered sugar and whisk or beat with a mixer until smooth. If frosting is too thin, add more sugar, but keep in mind it will firm up dramatically within a few minutes.
• Spread each cookie with about 1 tbsp frosting and top with a pecan or chopped pecans. Let frosting set before storing.

BROWN SUGAR PECAN REFRIGERATOR COOKIES

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.

BROWN SUGAR REFRIGERATOR COOKIES

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.

REFRIGERATOR SUGAR COOKIES

Steps:

• Beat butter in large bowl with electric mixer at medium speed until smooth.
• Add sugar; beat until well blended.
• Add egg and vanilla; beat until well blended.
• Combine flour, baking powder and nutmeg in medium bowl.
• Add flour mixture and milk alternately to butter mixture, beating at low speed after each addition until well blended.
• Shape dough into 2 logs, each about 6 inches long.
• Wrap each roll in plastic wrap.
• Refrigerate 2 to 3 hours or overnight.
• Preheat oven to 350, grease cookie sheets.
• Cut logs into 1/4 inch thick slices; place 1 inch apart on cookie sheets.
• Keep unbaked logs and sliced cookies chilled until ready to bake.
• Bake 8 to 10 minutes or until edges are golden brown.
• Transfer to wire racks and decorate.
• Store in airtight container.

BROWN SUGAR REFRIGERATOR COOKIES

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.

ORIGINAL BROWN BUTTER REFRIGERATOR COOKIES

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.