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5 from 1 vote

Old Fashioned Simple Brown Sugar Clifford Tea Cookie Recipe

These old fashioned simple tea cookies are sweet and nutty with just a hint of cinnamon flavor. The texture is chewy, soft, and crispy all at the same time. Refrigerate overnight and slice and bake in the morning.
Print Recipe
Prep Time:10 minutes
Cook Time:8 minutes
Resting time:8 hours
Total Time:8 hours 18 minutes

Ingredients

  • 1 cup of unsalted butter 2 sticks, room temperature
  • 2 cups of brown sugar
  • 2 large eggs
  • 1 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of salt
  • 1 cup of finely chopped pecans
  • 3 1/2 cups of all-purpose flour

Instructions

  • Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and the sugar. Start the mixer on medium and switch to medium-high. Beat for 2 minutes scraping down the sides and needed.
  • Crack the eggs in a separate bowl and add one egg yolk at a time until combined.
  • In a large bowl mix the dry ingredients and finely chop the pecans. Add them to the flour mixture.
  • Add the dry ingredients to the creamed butter and beat on low for about 15 seconds just until combined. Do not overmix.
  • Line a small loaf pan with parchment paper and shape the dough into the pan. (See notes) Cover tightly with plastic wrap and place in the refrigerator overnight.
  • The next day, lift the cookies out of the pan and slice them thinly with a sharp knife. (about 1/8-1/4 inch)
  • Put the cookies on a baking pan with a couple of inches in between them.
  • Place them in a 375-degree oven for 7-8 minutes baking time until the edges are set.
  • Let them rest for 5 minutes and then transfer them to a wire rack to cool completely.

Notes

- You can also use an electric mixer (or hand mixer).
- Light brown sugar and dark brown sugar both work great.
-Walnuts, hazelnuts, almonds, pistachios, and macadamia nuts would all work great. 
You can add in a little vanilla extract or almond extract.
The dough slices easily and the pieces are about 1/8 - 1/4 inch thick. Use a cookie cutter for a fun twist!
I use a hand chopper to get the nuts finely chopped, but you can use a food processor. 
You can use any smaller loaf pan like a bread pan, or meatloaf pan. I happen to have this 10"x 4" pan that works perfectly. You can always cut them in half if they are too big. 
You can use a prepared baking sheet with parchment paper or with a silicone mat
Servings: 48 cookies
Author: Sarah