Recipe: Brazil Nut Shortbread Cookies (using brown sugar and rum)
Desserts - Cookies, Brownies, BarsBRAZIL NUT SHORTBREAD COOKIES
4 1/2 cups all-purpose flour
1 cup Brazil nuts, ground fine
2 cups vegetable shortening
2 1/2 cups packed light brown sugar
2 teaspoons dark rum
Preheat the oven to 350 degrees F.
Combine the flour and Brazil nuts; set aside.
In a large bowl, cream the vegetable shortening and brown sugar until light and fluffy. Beat in the rum. Gradually fold in the flour mixture.
Pinch off pieces of dough and form into small balls. Place on ungreased baking sheets and flatten the cookies with the bottom of a glass dipped in flour.
Bake for 10 to 15 minutes, until just starting to color. Transfer to wire racks to cool.
Makes 6 dozen cookies
Source: 1001 Cookie Recipes by Gregg R. Gillespie
4 1/2 cups all-purpose flour
1 cup Brazil nuts, ground fine
2 cups vegetable shortening
2 1/2 cups packed light brown sugar
2 teaspoons dark rum
Preheat the oven to 350 degrees F.
Combine the flour and Brazil nuts; set aside.
In a large bowl, cream the vegetable shortening and brown sugar until light and fluffy. Beat in the rum. Gradually fold in the flour mixture.
Pinch off pieces of dough and form into small balls. Place on ungreased baking sheets and flatten the cookies with the bottom of a glass dipped in flour.
Bake for 10 to 15 minutes, until just starting to color. Transfer to wire racks to cool.
Makes 6 dozen cookies
Source: 1001 Cookie Recipes by Gregg R. Gillespie
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