- 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