Brown Sugar Nut Cookies Recipes

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.

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!

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.

Steps:

• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

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.

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.

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.