CINNAMON-SUGAR CRISPS
This cookies are a favorite with children...and adults, too. These sweet and spicy refrigerator cookies go great with a cup of coffee or a glass of milk. You won't be able to eat just one!-Kim Marie Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cinnamon and salt; gradually add to creamed mixture and mix well. Shape into a 12-in. roll; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Decorate with sprinkles. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 50mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
ORIGINAL BROWN BUTTER REFRIGERATOR COOKIES
These tasty, crispy cookies, from Ione Diekfuss of Muskego, Wisconsin, won Country Woman's first-ever recipe contest, back in December 1970. "I especially like them because they're quick and easy to prepare," she said. Our Test Kitchen made a batch recently and our staff agreed they're as tasty today as they were then, and are great for dunking in milk or coffee.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield About 10-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 27mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
BROWN SUGAR REFRIGERATOR COOKIES
These cookies double as great make-ahead treats. Freeze the cookie dough for up to two months, slice and bake whenever you're ready!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 72
Number Of Ingredients 9
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.
Nutrition Facts : Fat 1/2, ServingSize 1 Cookie, TransFat 0 g
LIGHT OR DARK BROWN SUGAR
Making your own brown sugar is so simple and easy and it tastes exactly like store-bought! You'll never run out of brown sugar if you keep two simple ingredients on hand: white granulated sugar and molasses. The recipe ingredients are for light brown sugar. For dark brown sugar, see the cook's note. To keep it moist, put a slice of bread into the storage container.
Provided by JillH
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 16
Number Of Ingredients 2
Steps:
- Combine sugar and molasses in a mixing bowl. Use an electric mixer on medium speed, mixing until molasses is completely incorporated.
- Store in an airtight container.
Nutrition Facts : Calories 52 calories, Carbohydrate 13.4 g, Sodium 0.5 mg, Sugar 13.2 g
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20 EASY BROWN SUGAR DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jul 14, 2021Category Desserts, Recipe Roundup
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- Cowboy Cookies. Cowboy cookies originated as a sweet snack for ranchers who needed a quick energy boost after a hard day in the saddle. Or at least that’s one theory.
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- Chocolate Chip Cookies. These classic cookies are truly melt-in-the-mouth. The secret is an extra egg yolk in the dough and plenty of brown sugar. You can add nuts for extra crunch, or enjoy them as-is in all their chocolatey glory.
- Blondies. Blondies are brownies, without the chocolate. Even the most committed chocoholic won’t miss it though with these buttery, rich blondies. Flavored with vanilla, chopped walnuts, and brown sugar, they’re nutty, soft, and simply delicious.
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CHEWY BROWN SUGAR COOKIES - SALLY'S BAKING …
From sallysbakingaddiction.com
4.7/5 (60)Category CookiesCuisine AmericanTotal Time 3 hrs
- In a medium size bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes if you had it chilling for more than 2 hours.
- Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
MOMS BROWN SUGAR APPLE CRISP - CHEF …
From cheflindseyfarr.com
5/5 (3)Total Time 1 hr 15 minsCategory DessertCalories 222 per serving
- Combine all the ingredients for the filling in a medium bowl, stirring to coat all the apples. Let sit for at least 1 ½ hours, covered in the refrigerator; stirring occasionally. Sometimes I get impatient (Imagine that!) and I don’t wait that long, and it’s still delicious. The flavors are better if you let the apples macerate, but just know that I understand if you bake it right away.
- In a medium bowl whisk together the sugar, flour and oats; add the butter cubes and toss to coat them with the flour mixture. Using your hands, work the butter into the flour mixture by grabbing a handful, squeezing and mashing it against your palm with your fingers. Repeat until your hand is exhausted and the mixture sticks together in chunks but there are only a few remaining lumps of butter. Work as quickly as possible so that the butter doesn’t actually melt.
- Give the apples one last stir and pour into an 8 inch square baking dish. Cover with the crisp topping using as much or as little as you wish. There is a lot! Press some down into the apples. {Trust me.}
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