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Brown Sugar Nut Cookies
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Vintage Recipe
Brown Sugar Nut Cookies
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Sometimes there is nothing better than a really good, yet simple cookie. These Brown Sugar Nut Cookies might look plain, but they are packed with flavor and taste excellent with a cup of tea or a steamy cup of coffee. The dough for these slice and bake cookies can be kept in the fridge for up to 3 weeks, so you can have a freshly baked cookie whenever you like.

Prep time
0:15
Bake/Cook time
0:08
Plan for

Chill 2 hours 

Yield
4 dozen cookies
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Brown Sugar Nut Cookies
Light Brown Sugar
Prep time :
0:15
Bake/Cook time :
0:08
Plan For

Chill 2 hours 

Yield :
4 dozen cookies

INGREDIENTS

  • 1 cup unsalted butter, room temperature
  • 2 cups Imperial Sugar Light Brown Sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour*
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts or pecans

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Cream butter and sugar until light and fluffy. Add the eggs and vanilla and beat until light again.
  2. Stir in flour, baking powder, and salt. Mix until combined. Add chopped nuts.
  3. Shape into a log 1 1/2-inches in diameter. Wrap tightly in plastic wrap and chill for 2 hours or overnight.
  4. To bake, preheat oven to 375°F. Slice dough thinly as possible and place 1-inch apart on a baking sheet lined with parchment paper. Bake for 8 minutes or until just golden brown.

IMPERIAL SUGAR INSIGHT

This recipe was originally published in the 1987 edition of Homemade Good News

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