Brown Sugar Pecan Refrigerator Cookies Recipes

BROWN SUGAR PECAN REFRIGERATOR COOKIES

Steps:

• Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
• Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
• Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
• Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

BROWN SUGAR REFRIGERATOR COOKIES

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.

BROWN SUGAR REFRIGERATOR COOKIES

Steps:

• Beat together butter, sugar, egg, vanilla, and orange rind.
• Combine flour, salt, and baking powder; sift into first mixture and mix well.
• Chill dough for atleast 2 hours or overnight, then shape into roll about 2-1/2" in diameter.
• Wrap in waxed paper or foil.
• Store in refrigerator or freezer.
• To bake, unwrap and cut in 1/8" slices; lay on greased cookie sheet.
• Bake cookies at 400 degrees for 6 to 8 minutes.

FROSTED BROWN SUGAR PECAN COOKIES

Steps:

• Beat butter at medium speed until creay,gradually add sugars,mixing well.
• Add egg and vanilla,beat well.
• Combine flour,soda and salt,gradually add to creamed mixture,mixing after each addition.
• Stir in Chopped pecans.
• Cover and chill for 30 minutes.
• Shape dough into 1 inch balls,place on ungreased cookie sheets.
• Bake at 350 for 10-12 mintes.
• Let cool on wire racks and spread frosting over top.
• FROSTING-----.
• Combine brown sugar and half and half in a saucepan.
• Cook over medim heat,stirring constantly until mixture comes to a boil,boil 4 minutes.
• Remove from heat.
• Stir in butter.
• Add 1 1/2 cups powdered sugar and beat at medium speed until smooth.
• Gradually add nough remaning powdered sugar to make desired spreding consistency.

BROWN SUGAR ICEBOX COOKIES

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.

BROWN SUGAR PECAN REFRIGERATOR COOKIES

Steps:

• Beat the brown sugar and butter with an electric mixer in a large bowl until smooth. Beat in the egg and vanilla extract until completely incorporated. Mix the flour, baking powder, and salt together in a separate bowl, then stir the flour mixture into the butter mixture until just incorporated. Fold in the pecans mixing just enough to evenly combine.
• Roll the dough into a log, and wrap in wax paper. Chill the dough in the refrigerator for at least one hour.
• Preheat an oven to 350 degrees F (175 degrees C). Slice the dough and arrange the cookies on a baking sheet.
• Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

ORIGINAL BROWN BUTTER REFRIGERATOR COOKIES

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.