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Original Brown Butter Refrigerator Cookies

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
    About 10-1/2 dozen

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

  • 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.
  • Transfer to a large bowl, cool slightly. Whisk in 1 egg at a time. Combine the flour, cream of tartar, baking soda and salt; gradually add to butter mixture and mix well. Stir in pecans.
  • Shape into four 8-in. rolls; wrap each in waxed paper. Refrigerate for 8 hours or overnight.
  • 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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