Cookies
Reading edition
MOCHA FROSTED DROPS
½ C. shortening
2 (1 oz.) squares unsweetened chocolate
1 C. brown sugar
1 egg
1 tsp. vanilla
½ C. buttermilk
1½ C. sifted all-purpose flour
½ tsp. soda
½ tsp. baking powder
¼ tsp. salt
½ C. chopped Texas pecans
1 (6 oz.) pkg. semi-sweet chocolate pieces
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 degrees F. about 10 minutes. Remove from pan and cool. Frost with mocha frosting (below). Yield: about 3½ dozen.
Mocha Frosting
½ C. butter
2 T. cocoa (regular-type dry)
2 tsp. instant coffee powder
Dash salt
2½ C. sifted confectioner’s sugar
1½ tsp. vanilla
Enough milk (about 3 T.) for spreading consistency
Cream together butter, cocoa, instant coffee, and salt. Beat in confectioner’s sugar, vanilla, and enough milk for spreading consistency.
NO-BAKE FUDGE COOKIES
3 C. oatmeal
1 tsp. vanilla
1 C. chopped Texas pecans
2 C. sugar
½ C. cocoa
½ C. milk
1 (4 oz.) stick margarine
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 COOKIES
½ C. butter
1 C. shortening
1 C. powdered sugar
1 egg
2¼ C. flour
½ tsp. soda
½ tsp. cream of tartar
1 T. milk
¼ C. crushed Texas pecans
Decorator 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 degrees F. for 12 minutes.
PEACH REFRIGERATOR COOKIES
¾ C. butter
1½ C. brown sugar
1 egg
2½ C. flour
3 tsp. baking powder
1 tsp. salt
¼ C. milk
1 C. chopped dried peaches
1 C. chopped Texas pecans
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 degrees F. oven for 12-15 minutes.
PECAN CINNAMON COOKIES
3 egg whites
1½ C. sugar
¾ tsp. cinnamon
4½ to 5 C. 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 degrees F.
PECAN CRUNCH BARS
¼ C. shortening
½ C. brown sugar
1 C. sifted flour
2 T. flour
½ tsp. baking powder
½ tsp. salt
2 eggs, beaten
1 C. brown sugar
2 tsp. vanilla
1 C. shredded coconut
1 C. chopped Texas pecans
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 degrees F. 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 CRESCENTS
1 C. butter, softened
1 C. sugar
Juice of 1 orange
½ tsp. orange extract
3 C. flour
½ C. chopped Texas Pecans
½ tsp. soda
1 tsp. baking powder
1 C. sugar
½ C. honey
¾ C. brewed coffee
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 degrees F. 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 THUMBPRINT
1 C. shortening
½ C. sugar
½ C. brown sugar, firmly packed
1 egg
1 tsp. vanilla
½ tsp. almond extract
2 C. flour
¼ tsp. soda
¼ tsp. salt
1½ C. oats (quick or old-fashioned, uncooked)
1 (6 oz.) pkg. semi-sweet chocolate pieces
48 Texas pecan halves
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 degrees F. 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 TASSIES
1 (3 oz.) pkg. softened cream cheese
½ C. softened butter
1 C. sifted flour
1 egg
¾ C. brown sugar
1 T. softened butter
1 tsp. vanilla
¼ tsp. salt
½ C. Texas pecans
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 degrees F. until filling is set, about 25 minutes. Cool; remove from pans. Yield: 2 dozen.
TEXAS HONEY BALLS
1 C. butter
½ C. honey
2 C. flour
½ tsp. salt
2 tsp. vanilla
2 C. chopped Texas pecans
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 degrees F. for 20 minutes. Yield: 4 dozen.