Texan Sized Almond Crunch Cookies Recipes

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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

TEXAN-SIZE ALMOND CRUNCH COOKIES



Texan-Size Almond Crunch Cookies image

Make and share this Texan-Size Almond Crunch Cookies recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 25m

Yield 4 dozen, about

Number Of Ingredients 14

1 cup sugar
1 cup sifted powdered sugar
1 cup butter or 1 cup margarine, softened
1 cup vegetable oil
2 large eggs
2 teaspoons almond extract
3 1/2 cups flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups chopped almonds
1 (6 ounce) package almond brickle chips
sugar

Steps:

  • Combine sugar, powdered sugar, butter, and vegetable oil in a large mixing bowl; beat at medium speed with electic mixer until blended.
  • Add eggs and almond extract, beating well.
  • Combine flours, soda, salt, and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition.
  • Stir in almonds and brickle chips.
  • Chill dough 3 to 4 hours.
  • Shape dough into 1 1/2-inch balls, and place at least 3-inches apart on ungreased cookie sheets.
  • Flatten cookies wih a fork dipped in sugar, making a crisscross pattern.
  • Bake at 350° for 14-15 minutes or until lightly browned.
  • Transfer to racks to cool.

TEXAN-SIZED ALMOND CRUNCH COOKIES



TEXAN-SIZED ALMOND CRUNCH COOKIES image

Categories     Cookies     Dessert     Bake     High Fiber

Yield 42 4" cookies

Number Of Ingredients 15

1 Cup Sugar
1 Cup Powdered Sugar
1 Cup Butter or Marg
1 Cup Oil
1 TSP Almond Extract
2 Eggs
3 1/2 Cups All-Purpose Flour
or Unbleached Flour
1 Cup Whole-Wheat Flour
1 TSP Soda
1 TSP Cream of Tartar
1 TSP Salt
2 Cups Chopped Almonds coarsley
1 (6 OZ) Package Brickle
Sugar

Steps:

  • Preheat oven to 350* In Lg bowl combine sugars, butter,& oil until well blended. Add extract & eggs mix well. To measure flours lightly spoon flour into meas cup, level off. In second bowl combine flours,cream of tartar, & salt, mix well. Add to sugar mixture @ low speed until well blended. By hand stir in almonds, & brickle. Using Lg TBS of dough, shape into balls, & roll in sugar. Place 5" apart on ungreased cookie sheet. With fork dipped in sugar, flatten ea. in crisscross pattern. Bake 12-18 min. or until lightly golden. Cool 1 min. before removing from sheet For easier handling refrig. dough mix 30 min. before

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