Best Brazilian Jubilee Cookies Recipes

Brazilian Jubilee Cookies image

Provided by taillightsinsightbb

Categories Dessert

Time 27m

Yield 36 COOKIES

Number Of Ingredients 12

1 1/2 cups pillsbury all-purpose flour
1 -2 tablespoon instant coffee
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup firmly packed brown sugar
3/4 cup shortening
1 egg
2 teaspoons vanilla
1 cup chopped brazil nuts or 1 cup other nuts
solid milk chocolate kisses or semisweet chocolate piece

Steps:

In a large mixer bowl, combine all ingredients, except Brazil nuts and chocolate pieces.
Blend well at low speed.
Stir in 1/2 cup Brazil nuts; mix thoroughly.
Chill dough for easier handling.
Shape into balls, using a rounded teaspoon for each.
Place on ungreased cookie sheets.
Bake at 350° for 12 to 15 minutes.
Remove from oven.
Press a candy kiss or 5 chocolate pieces into center of each hot cookie.
When chocolate has softened, spread to frost.
Sprinkle with remaining chopped nuts.

Nutrition Facts : Calories 107.3, Fat 7, SaturatedFat 1.7, Cholesterol 5.9, Sodium 45.2, Carbohydrate 10.3, Fiber 0.5, Sugar 5.8, Protein 1.3

Jubilee Jumble Cookies image

Provided by Piemaster

Categories Dessert

Time 25m

Yield 28-36 cookies, 14-18 serving(s)

Number Of Ingredients 14

1/2 cup shortening
1 cup brown sugar (packed)
1/2 cup granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 3/4 cups flour (sifted)
1 teaspoon salt
1/2 teaspoon baking soda
1 cup walnuts (chopped, Opitional) or 1 cup pecans (chopped, Opitional)
1/4 cup butter
1 cup powdered sugar (sifted)
1/2 teaspoon vanilla
1 -2 tablespoon hot water

Steps:

For Cookies: Preheat oven to 375º. Mix shortening, sugar, and eggs thoroughly. Blend in sour cream and vanilla. Combine flour, salt, and baking soda in a separate bowl, then add to the mixture. Mix thouroughly and chill dough if too soft to handle. Drop rounded teaspoons full of dough onto a greased cookie sheet approximately 2 inches apart. Bake for 10 minutes or until there are no more imprints in the dough.
For Glaze: Melt butter until golden brown, remove from heat. Mix in powdered sugar and vanilla. Add hot water to obtain glaze consistency; glaze should spread/flow smoothly on cookies(Should not be as thick as for icing). Glaze cookies.

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