Serves: 72
1. Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except nuts. Stir
in nuts.
2. Shape dough into 10 X 3-inch rectangle on plastic wrap. Wrap and refrigerate about 2 hours or until firm but no longer than 24 hours.
3. Heat oven to 375°.
4. Cut rectangle into 1/8-inch slices. Place 2 inches apart on ungreased cookie sheet.
5. Bake 6 to 8 minutes or until light brown. Cool 1 to 2 minutes remove from cookie sheet to wire rack.
*Do not use vegetable oil spreads.
**If using self-rising flour, omit baking soda and salt.
NUTRITION FACTS: 1 Cookie Calories 60 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 5mg Sodium 60mg Carbohydrate 7g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 0% Iron 2% DIET EXCHANGES: 1/2 Starch 1/2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Brown Sugar Refrigerator Cookies recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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