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Original Brown Butter Refrigerator Cookies
I especially like these cookies because they’re quick and easy to prepare. I can mix them up in a few minutes and pop them into the refrigerator or freezer until I’m ready to bake. These cookies won Country Woman’s first-ever recipe contest back in December 1970. —Ione Diekfuss, Muskego, Wisconsin
Ingredients
- 1 cup butter, cubed
- 2 cups packed brown sugar
- 2 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup finely chopped pecans
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, cool slightly. Whisk in eggs, 1 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 dough into four 8-in. rolls; wrap each in waxed paper. Refrigerate for 8 hours or overnight.
- 4. Unwrap rolls and 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.
Nutrition Facts
1 cookie: 44 calories, 2g fat (1g saturated fat), 7mg cholesterol, 27mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein.
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