Looking for an old recipie for rolled brown sugar cookies?

Question

If any one knows where I could find this, or if you have one it would be much appreciated. I have tried to use the brown sugar cookie drop recipies, and they don't turn out so well, and I am only interested in rolled cookie

Answer 1

INGREDIENTS:
1/2 cup butter
1 cup brown sugar
1 beaten egg
1/2 teaspoon vanilla extract
1 3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup ground, blanched almonds
PREPARATION:
Cream butter to soften; add brown sugar and beat until light and fluffy. Beat in egg and vanilla. Sift together the flour, baking powder, and salt; blend into the creamed mixture. Stir in almonds. Chill then roll out thinCut with cookie cutters into candy cane shapes or other shapes.
Bake cookies on ungreased baking sheets at 350° for about 10 minutes, until cookies are done.
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Answer 2

1

Answer 3

1 egg
3/4 cup packed brown sugar
1/2 cup honey
1/2 dark molasses
3 cups all-purpose flour
1 1/4 teaspoon ground nutmeg
1 1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup silvered almonds (optional)
1/2 cup chopped candied fruits (optional)

Beat egg. Add sugar and beat until fluffy. Stir in honey and molasses. Sift together dry ingredients. Add to first mixture and mix well. Stir in nuts and fruits, if desired. Chill several hours. (I let it chill overnight.) Roll out 1/4 thick on floured board and cut shapes.

Bake on greased cookie sheet at 350 degrees for about 12 minutes.

Answer 4

Go right ahead and use 100% white sugar. The flavor will be a bit different, but I bet nobody cares. Add 1 Tbsp water to your dough (beat it in with the egg), OR, you can beat in a tablespoon of maple syrup (preferably not natural maple syrup). It will taste good, and you will definitely have softer, moister, chewy cookies. The tbsp of water/syrup will add moisture to compensate for the moisture that is in brown sugar. I'm putting my money on the maple (or corn syrup), if you have it, for the best flavor and texture. Use 1 Tbsp for a recipe using approximately 2 c flour. Increase proportionally if you have more flour.