Best Texas Christmas Cookies Recipes

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

Ingredients

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

TEXAS SHEET CAKE COOKIES

Texas Sheet Cake Cookies image

Texas Sheet Cake Cookies are just as good as the beloved Texas sheet cake!

Categories Christmas baking dessert

Time 1h45m

Yield 2 dozen

Number Of Ingredients 18

Ingredients

1/2 c. semisweet chocolate chips
1 1/2 c. all-purpose flour
1/4 c. unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
1 stick salted butter, at room temperature
1/3 c. granulated sugar
1/3 c. packed light brown sugar
1 large egg, at room temperature
1 tsp. vanilla extract
1/3 c. buttermilk
3/4 c. chopped toasted pecans
6 tbsp. salted butter
1/4 c. milk
2 tbsp. unsweetened cocoa powder
1 tsp. vanilla extract
2 c. powdered sugar, sifted

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.

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