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.
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.
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
BROWN SUGAR GINGER CRISPS
Steps:
- Preheat oven to 350°F.
- Sift together flour, baking powder, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in yolk, vanilla, and gingers. Add flour mixture and mix at low speed until just combined.
- Drop heaping teaspoons of dough about 3 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden, 13 to 15 minutes. Cool cookies on sheets on racks 5 minutes, then transfer with a metal spatula to racks to cool completely.
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20 EASY BROWN SUGAR DESSERTS - INSANELY GOOD
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5/5 (1)Published Jul 14, 2021Category Desserts, Recipe Roundup
- Brown Sugar Brownies. I’ve eaten a shameful amount of brownies in my life, so you can trust me when I say this recipe will more than satisfy your chocolate cravings.
- Cinnamon Brown Sugar Bars. The dark molasses flavor of brown sugar works really well with spicy-sweet cinnamon. Especially in this recipe for moist cake slices topped with crunchy cinnamon sugar.
- 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.
- Brown Sugar Butter Cookies. This recipe takes the classic vanilla cookie and adds brown sugar. It’s a genius move. Brown sugar keeps these amazingly moist while giving them a subtle toffee flavor.
- 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.
- Refrigerator Cookies. Refrigerator cookies are a great weekend project. You’ll just mix together a simple dough, then store it in the fridge until needed.
- Brown Sugar Pound Cake. This is a moist, spongy, pound cake topped with a buttery glaze. With plenty of brown sugar in the batter, this classic cake gets a caramel makeover.
- Apple Crisp. Old-fashioned apple crisp is my ultimate fall dessert. It has a bit of everything – juicy, tart apples, crunchy toasted oatmeal, buttery crumb.
- Baked Apples. Baked apples are a great go-to when you need a quick dessert that looks impressive but doesn’t require much planning. In this bright, fall-flavored recipe, apples are hollowed out and stuffed with cinnamon, butter, brown sugar, and walnuts.
STRAWBERRY CRISP {SIMPLE AND PERFECT} – WELLPLATED.COM
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5/5 (8)Calories 293 per servingCategory Dessert
- Place a rack in the center of your oven and heat the oven to 375 degrees F. Prepare the topping: In a medium microwave-safe bowl, place the butter and coconut oil. Heat the butter in microwave for 30 seconds, then continue heating in 15-second bursts, just until the butter and coconut oil melt. Add the oats, flour, baking powder, cinnamon, salt, granulated sugar, coconut sugar, and lemon zest. Stir until clumps form (some will be small and some will be large). Place in the refrigerator while you prepare the filling.
- Hull and quarter the strawberries (you will have about 6 cups total), then place them in a large mixing bowl. Add the cornstarch, honey, lemon juice, and vanilla. Stir to combine. Transfer to a 9x9-inch baking dish, including any juices that collect in the bottom of the bowl.
- Remove the topping from refrigerator and scatter it evenly over the strawberries. Bake until the topping is golden brown in places and the fruit is hot and bubbling, about 40 to 50 minutes. Check the topping at the 20-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil, then continue baking as directed. Remove from the oven and let cool a few minutes. Enjoy warm with a big scoop of vanilla ice cream.
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