Prep 30 mins
Cook 10 mins
A crisp, light cookie; easy to make...good for holiday trays.
- 2 eggs
- 2 cups brown sugar
- 1 cup grated brazil nut
- 1 3⁄4 cups flour
- 1⁄2 teaspoon baking powder
- 1 pinch cinnamon
- 1 pinch salt
- Beat eggs till light; beat in sugar.
- Add everything else.
- Chill dough for 30 minutes.
- Heat oven to 350 degrees.
- Break off pieces of dough and roll to pencil shape, about 3" long.
- Place on greased baking sheets and bake at 350 degrees for 10 to 12 minutes.
I had some brazil nuts I didn't know what to do with and this recipe was interesting. It's the first cookie recipe that my 86 year old mom & I have seen that doesn't use butter or some kind of shortening! I followed the directions as written and used 1 cup of light brown sugar and 1 cup of dark brown sugar since it didn't specify. I also baked on silicone sheets, without greasing. After cooling for about 5 min., the cookies did not stick. I ended up with a DELICIOUS cookie that is slightly chewy rather than crisp. I may have made the sticks a bit too thick, but it doesn't matter. There is a wonderful nuttiness to them and I intend to try using other nuts once I've finished the brazil nuts! I would recommend this recipe to everyone! It doesn't get any easier than this! (Unless you buy the refrigerated or frozen stuff. ;D)
very crispy and yummy. My bf and I both like it very much. But for some reasons, my "cookies" didn;t stay "sticks" after I baked them, they all became flat. still love it.