Brazil Nut Cookies Recipes

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BRAZIL NUT COOKIES



Brazil Nut Cookies image

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

1 cup butter, softened
1 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups chopped Brazil nuts
1/2 cup sweetened shredded coconut

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 SHORTBREAD



Brazil Nut Shortbread image

A really good, really rich South Amercian cookie, great with coffee or chocolate. From Leith's Latin American Cooking.

Provided by Chef Kate

Categories     Dessert

Time 1h15m

Yield 8 wedges

Number Of Ingredients 6

1/2 cup brazil nut
1/4 lb unsalted butter, softened
6 tablespoons brown sugar, packed
3/4 cup flour
3 tablespoons rice flour
1/2 teaspoon cinnamon

Steps:

  • Pre-heat the oven to 325 degrees F.
  • Grind the Brazil nuts finely.
  • Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat adequately.
  • Sift in the flours and the nuts and work to a smooth dough.
  • Cover a baking sheet with parchment.
  • place a 6" flan ring or tart form on the cookie sheet to use as a guide.
  • Press the dough onto the sheet inside the ring to form a neat 6" inch circle.
  • Remove the ring and flatten the dought slightly with a rolling pin.
  • Prick the circle of dough with a fork and score it into eight wedges.
  • Sprinkle with a little granulated sugar and bake for forty minutes.
  • Remove from the oven and cut along the score lines and leave to cool for two minutes.
  • Lift onto a rack and cool completely.
  • If they don't get immediately eaten, store in an airtight container.

BRAZIL NUT STICKS



Brazil Nut Sticks image

Make and share this Brazil Nut Sticks recipe from Food.com.

Provided by superbuna

Categories     Dessert

Time 40m

Yield 3 dozen cookies

Number Of Ingredients 7

2 eggs
2 cups brown sugar
1 cup grated brazil nut
1 3/4 cups flour
1/2 teaspoon baking powder
1 pinch cinnamon
1 pinch salt

Steps:

  • Beat eggs till light; beat in sugar.
  • Add everything else.
  • Chill dough for 30 minutes.
  • Heat oven to 350 degrees.
  • Break off pieces of dough and roll to pencil shape, about 3" long.
  • Place on greased baking sheets and bake at 350 degrees for 10 to 12 minutes.

Nutrition Facts : Calories 1174, Fat 35, SaturatedFat 8.2, Cholesterol 141, Sodium 218.9, Carbohydrate 204.6, Fiber 5.5, Sugar 142.7, Protein 18.4

CARAMELIZED BRAZIL-NUT STRUDEL



Caramelized Brazil-Nut Strudel image

Provided by Joanna Pruess

Categories     dessert

Time 1h15m

Yield Ten to 12 servings

Number Of Ingredients 18

1/2 cup golden raisins
1/2 cup chopped apricots
1/3 cup dark rum
2 tablespoons unsalted butter
1 large Granny Smith apple, peeled, cored and finely chopped
3/4 cup firmly packed dark brown sugar
2 tablespoons lemon juice
Zest of 1 lemon, minced
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 pound Brazil nuts, coarsely chopped
4 tablespoons unsalted butter, melted
8 sheets phyllo
6 tablespoons toasted bread crumbs
Confectioners' sugar for dusting
3 whole Brazil nuts, for garnish
1 cup heavy cream, lightly whipped, for garnish

Steps:

  • Combine the raisins, apricots and rum. Set aside.
  • Melt the two tablespoons of butter in a large heavy skillet just until foaming. Stir in the apple and let it cook over medium heat for about five minutes until softened. Add the brown sugar, lemon juice, zest, cinnamon, cloves, salt and raisin-apricot mixture. Mix well. Turn up the heat and allow the mixture to boil gently until thickened and slightly reduced - five to six minutes.
  • Add the chopped Brazil nuts and stir to blend. Set aside.
  • Preheat the oven to 400 degrees. Butter a cookie sheet or jelly-roll pan.
  • On a clean work space, spread a large towel, place one sheet of phyllo on it and brush a 1-inch strip along the top with melted butter. Place the lower edge of a second sheet of phyllo along the buttered edge of the first sheet, overlapping about 3/4-inch. Brush both sheets lightly with butter and sprinkle about two tablespoons of bread crumbs evenly over this. Repeat with the third and fourth, and again with the fifth and sixth, sheets of phyllo. Place the seventh phyllo sheet on top, brush the edge with butter and place the eighth sheet on top, but do not brush all over with butter.
  • Transfer the nut mixture to lower edge of phyllo, forming it into an even cylinder, and leaving a 1 1/2-inch border on each side. Holding the towel by the lower edge, flip it, causing the phyllo to roll over on itself. Turn in the phyllo edges and continue to roll.
  • Carefully roll the strudel onto a cookie sheet, seam side down. Brush the top and ends with butter and bake in the middle of the oven for 15 minutes, or until crisp and golden.
  • Remove from the oven and let stand at least 10 minutes before serving. Dust with confectioners' sugar and garnish with the three whole Brazil nuts. To serve, use a serrated knife to cut 1-inch slices and garnish with unsweetened whipped cream.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 21 grams, Carbohydrate 36 grams, Fat 32 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 190 milligrams, Sugar 20 grams, TransFat 0 grams

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