Nutty Crispy Sugar Cookies Recipes

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CRISP SUGAR COOKIES



Crisp Sugar Cookies image

My grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. -Evelyn Poteet, Hancock, Maryland

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 dozen.

Number Of Ingredients 9

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
5 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup 2% milk

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 117 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

CRISPY NUT COOKIES



Crispy Nut Cookies image

Make and share this Crispy Nut Cookies recipe from Food.com.

Provided by Zurie

Categories     Dessert

Time 1h

Yield 36 cookies

Number Of Ingredients 9

2 cups flour, unsifted (500 ml)
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 lb butter, room temp. (250g)
1 cup sugar (250 ml)
2 eggs, beaten
1 teaspoon vanilla
2 cups chopped mixed nuts, to taste

Steps:

  • Preheat oven to 169 deg C/325 deg F.
  • Grease or spray a large cookie or swiss roll tin or use 2 smaller ones.
  • Sift together the flour, cinnamon, baking soda and salt.
  • Beat the eggs in a small bowl.
  • Cream the butter and sugar until light.
  • Add 4 tablespoons beaten egg plus the vanilla to the creamed mixture, and mix in well.
  • Add the flour mixture and half the nuts, and mix well until a dough texture is achieved.
  • Spread or pat the dough on to the greased tin(s) with your fingers.
  • Paint over the leftover beaten egg, then sprinkle over the leftover nuts.
  • Bake for 20 - 25 minutes in centre of oven.
  • Cut into squares while still hot and then leave to cool completely in the pan.
  • Keep these cookies in airtight containers.
  • Depending on how large you cut the squares the recipe make 3 - 4 doz cookies.

Nutrition Facts : Calories 141.8, Fat 9.4, SaturatedFat 3.9, Cholesterol 25.3, Sodium 141.1, Carbohydrate 12.9, Fiber 0.9, Sugar 6, Protein 2.4

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