Recipe by ALISA4392
"Buttery and nutty refrigerator cookies made with brown sugar for a caramel flavor."
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butter, room temperature
packed brown sugar
3 1/2 cups
cream of tartar
I found this recipe when I was looking for a recipe I had lost from my grandmother. Hers used oil and were crunchier. We used to make a pot of tea to enjoy with our cookies.I just whip up a batch before making dinner and put them in the freezer and after dinner take them out and bake. They got A+ reviews from the guys at work too! They don't last long to worry about storage, they are too good!
wasn't very good, they do not taste like caramel at all
these were great cookies. will definately make these again
These are great cookies! I didn't use walnuts in the cookies. I also used half of the recipie and subsituted 1/8 of the sugar for splenda. The cookies have a little but of caramel tast but when you bite into them you don't think caramel. I loved these cookies though and will make these again! Thank you for sharing your recipe!
Love these! They don't taste very carmel-y but they are a great base cookie dough to add to! I added about 3 Tablespoons of extra butter (just personal preference). I separated the dough and I added coconut, pecan, white chocolate chips, or left them plain and added a chocolate icing (semisweet Baker's chocolate, milk, and powdered sugar) after baking. I didn't refrigerate overnight so I baked them for about 8 minutes and they turned out great!
great recipe, but way too sweet - will cut sugar in half next time
Very good, going to give as Christmas gifts.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 70
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