Best Brazil Nut Cookies Recipes
BRAZIL NUT COOKIES
Brazil nuts may be an unusual ingredient for a cookie recipe, but the flavor is absolutely outstanding. The recipe from my mother for these rich buttery cookies goes back more than 70 years.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts and coconut. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottom of cookies are lightly browned. Remove to wire racks.
Nutrition Facts : Calories 104 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 62mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
BRAZIL NUT COOKIES
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Put oven rack in middle postition and preheat oven to 350. Pulse nuts in food processor until finely chopped, then transfer to a large shallow baking pan. Toast nuts until pale golden, about 8 minutes. Cool completely in pan on a rack. (Turn oven off.) Whisk together flour and cornstarch in a bowl. Beat together butter and 1/3 cup sugar in a lage bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add nuts and salt and beat until combined. Reduce speed to low, then add flour mixture and mix just until a dough forms. Transfer dough to a 24-inch-long sheet of wax paper. Using sheet as an aid, roll dough into a 16-inch-long log (1 1/4 to 1 1/2 inches wide). Chill, wrapped in waxed paper, until firm, at least 1 hour. Put oven racks in upper and lower thirds of oven and preheat oven to 375. Cut chilled log crosswise in 1/4-inch thick slices, then toss slices, a few at a time with additional sugar (about 1/3 cup) in a small bowl. Transfer slices as coated to 2 ungreased large baking sheets, arranging slices 1 inch apart. Bake cookies, switching position of sheets halfway through baking, until pale golden, 18 to 20 minutes. Cool on sheets on racks 5 minutes, then transfer cookies to racks to cool completely.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love