Brazilian Jubilee 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.

BRAZILIAN JUBILEE COOKIES



Brazilian Jubilee Cookies image

I got this out of an old Pillsbury cookie cookbook. I used to make them every year--they are very good. Time for baking, does not include chill time for dough.

Provided by taillightsinsightbb

Categories     Dessert

Time 27m

Yield 36 COOKIES

Number Of Ingredients 12

1 1/2 cups pillsbury all-purpose flour
1 -2 tablespoon instant coffee
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup firmly packed brown sugar
3/4 cup shortening
1 egg
2 teaspoons vanilla
1 cup chopped brazil nuts or 1 cup other nuts
solid milk chocolate kisses or semisweet chocolate piece

Steps:

  • In a large mixer bowl, combine all ingredients, except Brazil nuts and chocolate pieces.
  • Blend well at low speed.
  • Stir in 1/2 cup Brazil nuts; mix thoroughly.
  • Chill dough for easier handling.
  • Shape into balls, using a rounded teaspoon for each.
  • Place on ungreased cookie sheets.
  • Bake at 350° for 12 to 15 minutes.
  • Remove from oven.
  • Press a candy kiss or 5 chocolate pieces into center of each hot cookie.
  • When chocolate has softened, spread to frost.
  • Sprinkle with remaining chopped nuts.

Nutrition Facts : Calories 107.3, Fat 7, SaturatedFat 1.7, Cholesterol 5.9, Sodium 45.2, Carbohydrate 10.3, Fiber 0.5, Sugar 5.8, Protein 1.3

CHOCOLATE JUBILEES



Chocolate Jubilees image

Rich and fudgy, these cookies make many appearances in care packages I send out. I combined several recipes and added maraschino cherries to come up with this winning recipe.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 5-1/2 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup shortening
2 cups packed brown sugar
1 cup sugar
4 large eggs, room temperature
2 to 3 teaspoons almond extract
4 cups all-purpose flour
1 cup quick-cooking oats
1 cup baking cocoa
2 teaspoons baking soda
2 teaspoons salt
3 cups semisweet chocolate chips
1 jar (16 ounces) maraschino cherries, drained and chopped
1 cup sliced almonds, optional

Steps:

  • In a large bowl, cream butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, oats, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in chocolate chips, cherries and almonds if desired. , Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until the edges are firm. Remove to wire racks to cool.

Nutrition Facts : Calories 348 calories, Fat 17g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 290mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

BRAZILIAN WEDDING COOKIES (CASADINHOS)



Brazilian Wedding Cookies (Casadinhos) image

Portuguese for "married," casadinhos are bite-size sandwich cookies that are often served at weddings in Brazil. They're typically filled with dulce de leche, or like in Martha's heart-shaped version, guava.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 15

Number Of Ingredients 11

1 1/4 cups unbleached all-purpose flour, plus more for dusting
3/4 cup cornstarch
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter
3/4 cup superfine sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 teaspoon finely grated lemon zest
12 ounces guava paste, cut into small pieces
1/2 cup confectioners' sugar
1/4 teaspoon pink powdered food coloring

Steps:

  • Cookies:In a medium bowl, whisk together flour, cornstarch, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and superfine sugar on medium speed until pale and fluffy, about 2 minutes. Add egg, vanilla, and lemon zest and beat until well incorporated. Reduce speed to low and gradually add flour mixture; mix until combined. Divide dough in half; shape each half into a flat disk and wrap in plastic. Refrigerate until firm, about 1 hour.
  • Preheat oven to 350 degrees. Working with one disk at a time, roll out dough 1/8 inch thick on a lightly floured surface. Using a 1 3/4-inch heart-shaped cutter, cut out cookies. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Refrigerate 20 minutes.
  • Bake, rotating halfway through, until edges are just golden but still pale on top, 12 to 14 minutes. Let cool on sheets 5 minutes. Transfer to wire racks and let cool completely.
  • Filling:In a small saucepan over medium heat, combine guava paste with 1/3 cup water. Cook until paste has melted completely and mixture is smooth. Remove from heat and let cool completely.
  • Transfer to a piping bag fitted with a 1/4-inch round tip. Pipe 1 tablespoon filling onto bottoms of half the cookies, then sandwich with remaining cookies. In a small bowl, mix together confectioners' sugar and food coloring until well combined. Sift over cookies. Unfilled cookies can be stored in an airtight container at room temperature up to 3 days; filling can be refrigerated, covered, up to 3 days.

BRAZILIAN COFFEE COOKIES



Brazilian Coffee Cookies image

A gingersnap-like cookie with real coffee flavor.

Provided by Patty

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Yield 24

Number Of Ingredients 11

⅓ cup shortening
½ cup packed brown sugar
½ cup white sugar
1 egg
1 ½ teaspoons vanilla extract
1 tablespoon milk
2 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
2 tablespoons instant coffee powder

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
  • Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy.
  • Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly.
  • Shape dough in 1 inch balls. If it's too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar.
  • Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.8 g, Cholesterol 7.8 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 71.4 mg, Sugar 8.7 g

JUBILEES



Jubilees image

Use jams or jellies of different flavors to fill these chewy cookies.

Provided by Randy Myers

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Yield 18

Number Of Ingredients 10

½ cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 cups crushed cornflakes cereal
⅔ cup any flavor fruit jam

Steps:

  • In a large mixing bowl, cream together the butter and sugar. Add the eggs and vanilla, and mix well. Sift together the flour, baking powder, baking soda and salt; add to mixture. Stir until well blended. Refrigerate dough until firm.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • Roll dough into 1-inch balls and roll in crushed corn flakes. Place on cookie sheets, about 2 inches apart. Indent the center of each ball with your thumb and fill with jam or jelly.
  • Bake for 15 to 20 minutes in the preheated oven, or until firm.

Nutrition Facts : Calories 178.8 calories, Carbohydrate 30 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 3.4 g, Sodium 179.7 mg, Sugar 17.2 g

JUBILEE JUMBLE COOKIES



Jubilee Jumble Cookies image

This light, cake-like cookie with a delicious glaze (I prefer it without nuts). We only make these during Christmas time, but you can make these whenever.

Provided by Piemaster

Categories     Dessert

Time 25m

Yield 28-36 cookies, 14-18 serving(s)

Number Of Ingredients 14

1/2 cup shortening
1 cup brown sugar (packed)
1/2 cup granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 3/4 cups flour (sifted)
1 teaspoon salt
1/2 teaspoon baking soda
1 cup walnuts (chopped, Opitional) or 1 cup pecans (chopped, Opitional)
1/4 cup butter
1 cup powdered sugar (sifted)
1/2 teaspoon vanilla
1 -2 tablespoon hot water

Steps:

  • For Cookies: Preheat oven to 375º. Mix shortening, sugar, and eggs thoroughly. Blend in sour cream and vanilla. Combine flour, salt, and baking soda in a separate bowl, then add to the mixture. Mix thouroughly and chill dough if too soft to handle. Drop rounded teaspoons full of dough onto a greased cookie sheet approximately 2 inches apart. Bake for 10 minutes or until there are no more imprints in the dough.
  • For Glaze: Melt butter until golden brown, remove from heat. Mix in powdered sugar and vanilla. Add hot water to obtain glaze consistency; glaze should spread/flow smoothly on cookies(Should not be as thick as for icing). Glaze cookies.

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