Texas Cookies Food

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TEXAS SHEET CAKE COOKIES



Texas Sheet Cake Cookies image

This is the cookie version of the fudgy, chocolaty goodness that is a Texas sheet cake. Make sure to frost these cookies while both the cookies, and the frosting, are still warm--because this frosting sets up quickly! Feel free to top these with either chopped walnuts or pecans, if desired. Store in airtight containers.

Provided by Kim

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 1h

Yield 20

Number Of Ingredients 18

¼ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)
1 ⅛ cups all-purpose flour
3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
⅓ cup white sugar
1 large egg, room temperature
1 ½ teaspoons vanilla extract
¼ cup buttermilk, at room temperature
5 tablespoons unsalted butter
5 tablespoons heavy cream
3 tablespoons unsweetened baking cocoa (such as Ghirardelli®)
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups powdered sugar

Steps:

  • Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
  • Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined.
  • Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.
  • Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.
  • Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 23.8 g, Cholesterol 31.8 mg, Fat 9.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 5.8 g, Sodium 136.7 mg, Sugar 17 g

TEXAS COWBOY COOKIES



Texas Cowboy Cookies image

My mom clipped this recipe out of a local newspaper a few years ago. I have made them several times since then, especially at Christmas. They are usually the first to disappear from the cookie plate. The recipe has alot of mix-ins and will get hard to stir, I suggest you use a BIG bowl and sturdy wooden spoon. This makes a Texas-size batch!!

Provided by Cyberchef

Categories     Drop Cookies

Time 40m

Yield 72 cookies

Number Of Ingredients 13

3 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1 teaspoon salt
1 1/2 cups butter, at room temp
1 1/2 cups sugar
3 eggs
1 tablespoon vanilla
3 cups oatmeal
2 cups coconut
3 cups chocolate chips
2 cups chopped pecans

Steps:

  • Mix first five dry ingredients in a bowl and set aside.
  • In a BIG bowl, mix butter until creamy, gradually mixing in sugar.
  • Add eggs one at a time and mix well.
  • Add vanilla and mix well.
  • Gradually add flour mixture, stir well.
  • Add remaining ingredients one at a time, stirring well. (this is where the stirring starts getting harder).
  • Use a medium size cookie scoop and drop rounded balls of dough onto ungreased baking sheets. Flatten slightly.
  • Bake at 350 degrees for 17-20 minutes.
  • Remove from baking sheet and cool.
  • Makes approximately six dozen cookies or you can use a large scoop and make approximately three dozen jumbo cookies.

TEXAS LIZZIES



Texas Lizzies image

Delicious, festive cookies almost like tiny fruitcakes.

Provided by Kathy

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 30m

Yield 60

Number Of Ingredients 13

2 ½ cups golden raisins
1 ¼ cups raisins
½ cup whiskey
½ cup butter, softened
1 pound light brown sugar
3 eggs
3 ½ cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups chopped walnuts
1 ½ cups chopped pecans
1 pound red and green candied cherries, halved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by lining with parchment paper. In a medium bowl, toss together the golden raisins and dark raisins with the whiskey; set aside.
  • In a large bowl, cream together the sugar and butter. Add the eggs one at a time, mix until light and fluffy. Sift together the flour, baking soda, cinnamon, and nutmeg; stir into the creamed mixture. Stir in the walnuts, pecans, cherries, and finally, the raisin and whiskey mixture.
  • Drop cookies by rounded tablespoonfuls onto the prepared baking sheet about 2 inches apart. Bake in the preheated oven for 10 minutes. Cool on the baking sheet for 1 minute before removing to cool on wire racks.

Nutrition Facts : Calories 164.9 calories, Carbohydrate 25 g, Cholesterol 13.4 mg, Fat 6.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 81.1 mg, Sugar 13.2 g

TEXAS CHRISTMAS COOKIES



Texas Christmas Cookies image

If you like a lightly spiced batter clinging to chunks of walnuts, dates and raisins, this cookie is for you! A friend brought this recipe to a cookie exchange, and it became an immediate family favorite. I've baked them every year since. It makes a big batch - 13 dozen - but I haven't tried to halve the recipe as they are too popular! You can decrease the amount a sugar a bit if using pre-chopped dates.

Provided by Connie K

Categories     Drop Cookies

Time 35m

Yield 13 dozen

Number Of Ingredients 11

4 eggs
2 cups sugar
1 teaspoon ground cinnamon
2 teaspoons ground cloves
2 lbs nuts, chopped
1 1/2 cups melted butter or 1 1/2 cups margarine
1 lb raisins
1 lb dates, chopped
1 teaspoon baking soda, dissolved in
hot water
3 cups flour

Steps:

  • Preheat oven 325F or 350°F Beat eggs well; Gradually add sugar, cinnamon, cloves, nuts, butter, raisins, dates, baking soda and flour, in order; Mix thoroughly.
  • Drop by teaspoons onto ungreased baking sheet.
  • Bake in slow oven: 12 minutes at 350F or 15 minutes at 325F for a softer cookie.

Nutrition Facts : Calories 1055.2, Fat 59.4, SaturatedFat 18.9, Cholesterol 121.4, Sodium 743.5, Carbohydrate 125, Fiber 11.4, Sugar 77.1, Protein 19.2

OLD-FASHIONED TEA COOKIES



Old-Fashioned Tea Cookies image

These buttery, rich tasting treats help me and the ladies in my card club overcome the dark days of winter. It's nice to end our card parties on a sweet note.-Peggy Tucker, Mantachie, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 6

3/4 cup butter, softened
1 cup sugar
1 egg
2 teaspoons vanilla extract
2-1/2 cups self-rising flour
Confectioners' sugar

Steps:

  • Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 128 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

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