Brazil Nut Cookies Recipe

4.5 4 4
Brazil Nut Cookies Recipe
Brazil Nut Cookies Recipe photo by Taste of Home
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Brazil Nut Cookies Recipe

Read Reviews
4.5 4 4
Publisher Photo
Brazil nuts may be an unusual ingredient for a cookie recipe, but the flavor is absolutely outstanding. The recipe from my mother for these rich buttery cookies goes back more than 70 years.
MAKES:
54 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
54 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups chopped Brazil nuts
  • 1/2 cup sweetened shredded coconut

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts and coconut.
Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottom of cookies are lightly browned. Remove to wire racks. Yield: about 4-1/2 dozen.
Originally published as Brazil Nut Cookies in Country Woman Christmas Annual 2006, p59

Nutritional Facts

1 each: 104 calories, 7g fat (3g saturated fat), 17mg cholesterol, 62mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 2g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups chopped Brazil nuts
  • 1/2 cup sweetened shredded coconut
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts and coconut.
  2. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottom of cookies are lightly browned. Remove to wire racks. Yield: about 4-1/2 dozen.
Originally published as Brazil Nut Cookies in Country Woman Christmas Annual 2006, p59

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Reviews forBrazil Nut Cookies

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MY REVIEW
Jodie User ID: 9246832 272860
Reviewed Sep. 10, 2017

"In my oven, these took 12-14 minutes, and they were soft and golden brown. I didn't think these were very sweet, but then again, I used unsweetened coconut rather than sweetened, so that could have been the difference. To sweeten it up a bit, I whipped up a powdered sugar and milk glaze and drizzled over the cookies. (Oh, and I accidentally put in 1/2 t of salt rather than 1/4 t, so that probably didn't help it make it any sweeter either!) Not my favorite cookie that I've ever made, but they won't go to waste :) I'd go three stars, yet several of the things were my fault, so I'll go four stars instead."

MY REVIEW
Novelnut44 User ID: 8029639 84958
Reviewed Oct. 10, 2014

"I tried these the other day. what a hit. everyone loved them. In my oven, I only needed 8 minutes and the bottoms were lightly browned.

Yum"

MY REVIEW
Tijme User ID: 7674505 156049
Reviewed Feb. 16, 2014

"The Brazil nuts are a nice touch, but I'd add some flavor. Also I am wondering what kind of oven you're using. After trial and error I found that at 350 degrees F the cookies needed at least 22 minutes in the oven to come out crunchy."

MY REVIEW
Isolda User ID: 2915263 156417
Reviewed Nov. 30, 2009

"Unusual and delicious. I made a variety of cookies, and of the lot these were the first gone."

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