Brown Sugar Refrigerator Crisps Recipes

BROWN BUTTER CRISPIES

Steps:

• Cream the Brown Butter with both sugars in a stand mixer until well combined.
• Beat the eggs in a separate bowl. Add the vanilla and stir to combine. Add to the butter/sugar mixture and mix well.
• Combine the flour, salt and baking soda in a separate bowl. Mix carefully into the egg/butter mixture until well combined. Add the quick-cooking oats and mix well again. Add the finely chopped pecans and mix well to combine.
• Divide the dough in half and place each half of the dough on a sheet of waxed paper. Roll the dough into a log and wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later, or you can go ahead and slice and bake the dough.
• When you are ready to bake, preheat the oven to 350 degrees F.
• Slice the dough 3/4-inch-thick, then place on a cookie sheet about 2 inches apart. Bake until they are golden brown, about 10 minutes. Let cool on the cookie sheets.
• Add the butter to a medium skillet over medium heat. Allow it to melt and bubble up, swirling the pan to keep the butter moving around, for 3 to 4 minutes. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!). Pour the butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes.

SWEET REFRIGERATOR PICKLES

Steps:

• Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
• Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
• Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
• Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

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.

CINNAMON-SUGAR CRISPS

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.

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.

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 CRISPS

Steps:

• In a mixer bowl, cream together eggs, sugar, butter and vanilla. Combine flour, soda and salt. Add to egg mixture. Blend well. Stir in nuts, if used.
• Divide dough in 1/2. Roll each half into a log 2-inches in diameter, or pat into rectangle on wax paper. Twist ends to shut. Refrigerate until firm, at least overnight.
• Slice into 1/4 in slices. You don't want them too thick. Set slices, 1 inch apart, on ungreased cookie sheets.
• Bake at 350 F. for 10 to 12 minutes or until golden. I found the 12 minutes time worked best in my oven.

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.