Original Brown Butter Refrigerator Cookies Recipe

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These tasty, crispy cookies, from Ione Diekfuss of Muskego, Wisconsin, won Country Woman's first-ever recipe contest, back in December 1970. "I especially like them because they're quick and easy to prepare," she said. Our Test Kitchen made a batch recently and our staff agreed they're as tasty today as they were then, and are great for dunking in milk or coffee.
TOTAL TIME: Prep: 40 min. + chilling Bake: 5 min./batch
MAKES:128 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 5 min./batch
MAKES: 128 servings

Ingredients

  • 1 cup butter, cubed
  • 2 cups packed brown sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans

Nutritional Facts

1 cookie equals 44 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 27 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Directions

  1. 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.
  2. Transfer to a large bowl; whisk in eggs one at a time. Combine the flour, cream of tartar, baking soda and salt; gradually add to butter mixture and mix well. Stir in pecans.
  3. Shape into four 8-in. rolls; wrap each in plastic wrap. Refrigerate for 8 hours or overnight.
  4. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 5-7 minutes or just until set. Cool for 1 minute before removing from pans to wire racks. Yield: About 10-1/2 dozen.
Originally published as Original Brown Butter Refrigerator Cookies in Country Woman

Nutritional Facts

1 cookie equals 44 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 27 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

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