Texas Cookies Recipes

TEXAS LIZZIES

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.

TEXAS SHEET CAKE COOKIES

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.

TEXAS COOKIES

Steps:

• Preheat oven to 350. Toast the pecans (if you haven't already) by laying them on a cookie sheet and baking for about 8to 10 minutes. Chop them.
• Line a 9 inch square pan with foil and spray foil with cooking spray or rub with butter.
• Thoroughly mix together flour, baking powder and salt. Cream the butter and sugar on high speed. Reduce speed slightly and beat in the egg. Add the vanilla. Add the flour mixture and stir until it's blended in.
• Spread the mixture evenly in the pan. Sprinkle with nuts and most of the chocolate chips. Bake for about 20 minutes or until cookies are almost set. Do not overbake.
• Remove from oven and sprinkle remaining chips over hot bars. Let cool completely. Lift foil from pan, set bars on a cookie sheet and score into 12 or 16 bars.

TEXAS SHEET CAKE COOKIES RECIPE

Steps:

• Line the baking sheet with parchment paper, or a silicone mat and preheat the oven to 350°F
• Beat together the butter and sugar in a stand mixer until light. Be sure to scrape the sides down frequently.
• Mix in the egg and vanilla. Once incorporated add the baking powder and salt.
• Slowly mix in the flour on low speed. The dough will be thick.
• Melt the chocolate chips in the microwave. Heat for 30 second increments, stirring in between, until melted. Add the melted chocolate into the cookie dough and mix.
• Use a cookie scoop to drop the dough onto the baking sheet. Bake for 8-9 minutes for smaller cookies and 9-11 minutes for larger cookies. Be sure you do not overcook. The top should be dry to the touch, but soft and moist in the middle.
• Chocolate icing: Using a medium saucepan stir together the butter, cocoa powder, and milk over medium heat. Whisk until the butter is melted and ingredients are combined. Remove from the heat and stir in the powdered sugar.
• Once the cookies have been baked DO NOT remove them from the pan.
• Use a spoon to cover each hot cookie with the icing. The cookies will get good and chocolatey! Allow the icing to set.
• Once set and the cookies have cooled, carefully remove the cookies from the pan.
• *Again do not over bake the cookies.
• *Store at room temperature for up to 3 days

TEXAS COWBOY COOKIES

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.

LAURA BUSH'S COWBOY COOKIES

Steps:

• Heat oven to 350°F.
• Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
• In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla.
• Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
• For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
• Bake in 350°F oven 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies to rack to cool.

TEXAS SHEET CAKE COOKIES

Steps:

• Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. For the cookies: Put the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 15-second intervals, stirring between each, until melted and smooth. Let cool slightly.
• Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and whisk.
• Combine the butter, granulated sugar and brown sugar in a large bowl and beat with a mixer on medium-high speed until smooth and light, about 2 minutes. Add the egg, vanilla and melted chocolate and beat until well combined, about 30 seconds. With the mixer on low speed, beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth. Mix in the pecans.
• Drop heaping tablespoonfuls of dough on the baking sheets about 2 inches apart. Bake, rotating the pans halfway through, until the tops of the cookies are puffed and the edges are set, 8 to 10 minutes. (Don't overbake; you want the centers to stay fudgy.) Let cool 5 minutes on the baking sheets, then remove to a rack set over a separate parchment-lined baking sheet.
• For the glaze: Melt the butter in a small saucepan. Remove from the heat and whisk in the milk, cocoa powder and vanilla until smooth. Add the powdered sugar and whisk vigorously until smooth. Spoon the glaze over the cookies, letting it drip down the sides. Let the glaze set, about 1 hour.

TEXAS SHEET CAKE COOKIES

Steps:

• Preheat the oven to 350 degrees and two cookie sheets with parchment paper
• In a large bowl, mix together the cake mix, eggs and oil until combined and smooth
• Using the ice cream scooper, scoop out some dough and place it onto the cookie sheet about 2 inches apart from each other
• Bake in the oven for 8-10 minutes
• Allow to cool for a few minutes before removing cookies and placing onto a wire rack
• Repeat steps until all dough is baked
• Using a medium sauce pan, combine the butter, cocoa powder and whole milk over medium heat
• Whisk together until combined and smooth
• Remove from the heat and slowly whisk in the powder sugar until smooth
• Place a cookie sheet under the wire rack to catch excess chocolate
• Scoop out a spoonful of icing and pour over the cookies