Cookies
MOCHA FROSTED DROPS½C.shortening2 (1oz.) squares unsweetened chocolate1C.brown sugar1 egg1tsp.vanilla½C.buttermilk1½C.sifted all-purpose flour½tsp.soda½tsp.baking powder¼tsp.salt½C.chopped Texas pecans1 (6oz.)pkg.semi-sweet chocolate piecesMelt shortening and unsweetened chocolate squares in a saucepan. Cool 10 minutes. Stir in brown sugar. Beat in egg, vanilla, and buttermilk. Sift together flour, soda, baking powder, and salt. Add to the chocolate mixture. Stir in Texas pecans and semi-sweet chocolate pieces. Drop from teaspoon on greased cookie sheet. Bake at 375 degreesF.about 10 minutes. Remove from pan and cool. Frost with mocha frosting (below). Yield: about 3½ dozen.Mocha Frosting½C.butter2T.cocoa (regular-type dry)2tsp.instant coffee powderDash salt2½C.sifted confectioner’s sugar1½tsp.vanillaEnough milk (about 3T.) for spreading consistencyCream together butter, cocoa, instant coffee, and salt. Beat in confectioner’s sugar, vanilla, and enough milk for spreading consistency.
Melt shortening and unsweetened chocolate squares in a saucepan. Cool 10 minutes. Stir in brown sugar. Beat in egg, vanilla, and buttermilk. Sift together flour, soda, baking powder, and salt. Add to the chocolate mixture. Stir in Texas pecans and semi-sweet chocolate pieces. Drop from teaspoon on greased cookie sheet. Bake at 375 degreesF.about 10 minutes. Remove from pan and cool. Frost with mocha frosting (below). Yield: about 3½ dozen.
Cream together butter, cocoa, instant coffee, and salt. Beat in confectioner’s sugar, vanilla, and enough milk for spreading consistency.
NO-BAKE FUDGE COOKIES3C.oatmeal1tsp.vanilla1C.chopped Texas pecans2C.sugar½C.cocoa½C.milk1 (4oz.) stick margarineMix oatmeal, vanilla, and chopped pecans in a large bowl. In a saucepan bring to a rolling boil sugar, cocoa, milk, and margarine. Pour second mixture over first. Stir thoroughly and drop by teaspoonful on waxed paper. Cookies are ready to eat when cool. Yield: about 60 cookies.
Mix oatmeal, vanilla, and chopped pecans in a large bowl. In a saucepan bring to a rolling boil sugar, cocoa, milk, and margarine. Pour second mixture over first. Stir thoroughly and drop by teaspoonful on waxed paper. Cookies are ready to eat when cool. Yield: about 60 cookies.
PECAN SUGAR COOKIES½C.butter1C.shortening1C.powdered sugar1 egg2¼C.flour½tsp.soda½tsp.cream of tartar1T.milk¼C.crushed Texas pecansDecorator sugar (enough for tops of cookies)Mix all ingredients except pecans and decorator sugar. Roll into small balls and place on a cookie sheet. Press down with a glass dipped in sugar. Sprinkle Texas pecans and decorator sugar on the top. Bake at 350 degreesF.for 12 minutes.
Mix all ingredients except pecans and decorator sugar. Roll into small balls and place on a cookie sheet. Press down with a glass dipped in sugar. Sprinkle Texas pecans and decorator sugar on the top. Bake at 350 degreesF.for 12 minutes.
PEACH REFRIGERATOR COOKIES¾C.butter1½C.brown sugar1 egg2½C.flour3tsp.baking powder1tsp.salt¼C.milk1C.chopped dried peaches1C.chopped Texas pecansCream butter, brown sugar, and egg. Sift flour, baking powder, and salt. Add to the creamed mixture alternately with milk. Add dried peaches and pecans. Mix well. Shape into rolls and wrap in waxed paper. Place in freezer until ready to bake. Slice thin and bake on cookie sheet in 400 degreesF.oven for 12-15 minutes.
Cream butter, brown sugar, and egg. Sift flour, baking powder, and salt. Add to the creamed mixture alternately with milk. Add dried peaches and pecans. Mix well. Shape into rolls and wrap in waxed paper. Place in freezer until ready to bake. Slice thin and bake on cookie sheet in 400 degreesF.oven for 12-15 minutes.
PECAN CINNAMON COOKIES3 egg whites1½C.sugar¾tsp.cinnamon4½ to 5C.ground Texas pecans (enough so dough will hold shape the size of a walnut)Beat egg whites and sugar for 15 minutes. Add cinnamon. Mix thoroughly. Add Texas pecans. Bake on greased cookie sheet ½ inch apart for 40 minutes at 275 degreesF.
Beat egg whites and sugar for 15 minutes. Add cinnamon. Mix thoroughly. Add Texas pecans. Bake on greased cookie sheet ½ inch apart for 40 minutes at 275 degreesF.
PECAN CRUNCH BARS¼C.shortening½C.brown sugar1C.sifted flour2T.flour½tsp.baking powder½tsp.salt2 eggs, beaten1C.brown sugar2tsp.vanilla1C.shredded coconut1C.chopped Texas pecansFirst layer: Cream together shortening and brown sugar until light. Add sifted flour. Mix until crumbly. Press mixture evenly in greased pan (7 x 11 x 1½ inch). Bake at 350 degreesF.for 15 minutes. Mix flour, baking powder, and salt. Mix together eggs, brown sugar, and vanilla. Combine with dry ingredients and mix well. Add shredded coconut and chopped pecans. Pour the second layer on top of the first as soon as it comes from the oven. Bake about 30 minutes longer. Cut into 24 bars.
First layer: Cream together shortening and brown sugar until light. Add sifted flour. Mix until crumbly. Press mixture evenly in greased pan (7 x 11 x 1½ inch). Bake at 350 degreesF.for 15 minutes. Mix flour, baking powder, and salt. Mix together eggs, brown sugar, and vanilla. Combine with dry ingredients and mix well. Add shredded coconut and chopped pecans. Pour the second layer on top of the first as soon as it comes from the oven. Bake about 30 minutes longer. Cut into 24 bars.
COFFEE CRESCENTS1C.butter, softened1C.sugarJuice of 1 orange½tsp.orange extract3C.flour½C.chopped Texas Pecans½tsp.soda1tsp.baking powder1C.sugar½C.honey¾C.brewed coffeeCream butter and sugar until light and fluffy. Add juice of orange and orange extract. Combine flour, soda, and baking powder. Add gradually to the creamed mixture. Chill dough 1 hour. Roll out to ¼ inch thickness on floured board. Cut with crescent-shaped cookie cutter. Place on greased cookie sheets. Bake at 350 degreesF.for 8 minutes or until delicately browned. Cool. Combine sugar, honey and brewed coffee in saucepan. Bring to boil and simmer 5 minutes. Dip the cooled cookies in honey mixture and sprinkle with chopped Texas pecans. Place on cake racks to drain. Yield: 4 dozen.
Cream butter and sugar until light and fluffy. Add juice of orange and orange extract. Combine flour, soda, and baking powder. Add gradually to the creamed mixture. Chill dough 1 hour. Roll out to ¼ inch thickness on floured board. Cut with crescent-shaped cookie cutter. Place on greased cookie sheets. Bake at 350 degreesF.for 8 minutes or until delicately browned. Cool. Combine sugar, honey and brewed coffee in saucepan. Bring to boil and simmer 5 minutes. Dip the cooled cookies in honey mixture and sprinkle with chopped Texas pecans. Place on cake racks to drain. Yield: 4 dozen.
SANTA’S THUMBPRINT1C.shortening½C.sugar½C.brown sugar, firmly packed1 egg1tsp.vanilla½tsp.almond extract2C.flour¼tsp.soda¼tsp.salt1½C.oats (quick or old-fashioned, uncooked)1 (6oz.)pkg.semi-sweet chocolate pieces48 Texas pecan halvesBeat shortening, gradually adding sugar and brown sugar. Beat until fluffy. Add egg, vanilla, and almond extract. Sift together flour, soda, and salt. Stir into creamed mixture. Blend in oats. Shape dough into small balls and place on ungreased cookie sheets. Make a hollow in each ball. Bake in a preheated 375 degreesF.oven for 10-12 minutes. Melt semi-sweet chocolate pieces in top of double boiler. Spoon melted chocolate into center of each cookie. Top with pecan half. Chill until chocolate is firm. Yield: 4 dozen.
Beat shortening, gradually adding sugar and brown sugar. Beat until fluffy. Add egg, vanilla, and almond extract. Sift together flour, soda, and salt. Stir into creamed mixture. Blend in oats. Shape dough into small balls and place on ungreased cookie sheets. Make a hollow in each ball. Bake in a preheated 375 degreesF.oven for 10-12 minutes. Melt semi-sweet chocolate pieces in top of double boiler. Spoon melted chocolate into center of each cookie. Top with pecan half. Chill until chocolate is firm. Yield: 4 dozen.
PECAN TASSIES1 (3oz.)pkg.softened cream cheese½C.softened butter1C.sifted flour1 egg¾C.brown sugar1T.softened butter1tsp.vanilla¼tsp.salt½C.Texas pecansBlend cream cheese and ½ cup butter in mixing bowl. Stir in flour. Chill 1 hour. Shape into 24 small balls. Place in ungreased 1¾ inch muffin pans. Press dough against the bottom and sides of the pan. Sprinkle pecans over the dough. Beat together egg, brown sugar, 1 tablespoon butter, vanilla, and salt until smooth. Spoon egg mixture into dough and top with enough Texas pecans to cover top. Bake at 325 degreesF.until filling is set, about 25 minutes. Cool; remove from pans. Yield: 2 dozen.
Blend cream cheese and ½ cup butter in mixing bowl. Stir in flour. Chill 1 hour. Shape into 24 small balls. Place in ungreased 1¾ inch muffin pans. Press dough against the bottom and sides of the pan. Sprinkle pecans over the dough. Beat together egg, brown sugar, 1 tablespoon butter, vanilla, and salt until smooth. Spoon egg mixture into dough and top with enough Texas pecans to cover top. Bake at 325 degreesF.until filling is set, about 25 minutes. Cool; remove from pans. Yield: 2 dozen.
TEXAS HONEY BALLS1C.butter½C.honey2C.flour½tsp.salt2tsp.vanilla2C.chopped Texas pecansCream butter. Add honey, flour, salt, and vanilla. Mix well. Add Texas pecans. Chill. Roll into small balls and bake on greased cookie sheet at 325 degreesF.for 20 minutes. Yield: 4 dozen.
Cream butter. Add honey, flour, salt, and vanilla. Mix well. Add Texas pecans. Chill. Roll into small balls and bake on greased cookie sheet at 325 degreesF.for 20 minutes. Yield: 4 dozen.