CRUNCHY NUT BROWN SUGAR COOKIES
This recipe was given to me quite some time ago by a friend of the family. My husband is not a big cookie lover, but he loved these, so I requested the recipe. Shortening can be substituted for butter for a crispier cookie.
Provided by GzNKz4evr
Categories Drop Cookies
Time 1h
Yield 3 dozen
Number Of Ingredients 7
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!
Nutrition Facts : Calories 1851.4, Fat 91, SaturatedFat 42.5, Cholesterol 286.7, Sodium 1234, Carbohydrate 247, Fiber 5.4, Sugar 161.6, Protein 21.7
BROWN SUGAR, MOLASSES, NUT COOKIES (CHRISTMAS)
Make and share this Brown Sugar, Molasses, Nut Cookies (Christmas) recipe from Food.com.
Provided by littleturtle
Categories Dessert
Time 45m
Yield 200-400 cookies, 35 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, cream together the sugar, shortening, molasses, and eggs until smooth.
- Mix in all remaining ingredients, beating well.
- Cover and refrigerate until firm enough to handle (2 1/2 hours to overnight).
- Preheat oven to 375°F.
- Roll out dough (small amounts at a time) on well-floured surface until 1/8-inch thick.
- Cut with cookie cutters.
- Bake until golden brown (10-15 minutes).
- Dust with powdered sugar.
- Decorate with colored candies.
Nutrition Facts : Calories 369.5, Fat 16.8, SaturatedFat 3.7, Cholesterol 24.2, Sodium 222.4, Carbohydrate 51.2, Fiber 1.8, Sugar 23.3, Protein 5.2
BROWN SUGAR NUT COOKIES
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350°F. 2. Place all of the jar ingredients in a medium-sized mixing bowl, and stir until well combined. Set aside. 3. Place the butter, egg, and vanilla extract in a large bowl, and cream with an electric mixer set on low speed or with a fork. 4. Add the dry ingredients to the butter mixture, and mix with a spoon until well combined. 5. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading. 6. Bake for 9 to 12 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. 7. Serve immediately, or store in an airtight container for up to 2 weeks. CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar 1 1/4 cups chopped walnuts 1/2 teaspoon salt 1 teaspoon baking soda 1 3/4 cups all-purpose flour 1 cup brown sugarBOTTOM of the jar3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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