Cream butter, brown sugar, and egg. Sift flour, baking powder, and salt. Add to the creamed mixture alternately with milk. Add dried peaches and pecans. Mix well. Shape into rolls and wrap in waxed paper. Place in freezer until ready to bake. Slice thin and bake on cookie sheet in 400 degrees F. oven for 12-15 minutes.
PECAN CINNAMON COOKIES
- 3 egg whites
- 1½ C. sugar
- ¾ tsp. cinnamon
- 4½ to 5 C. ground Texas pecans (enough so dough will hold shape the size of a walnut)
Beat egg whites and sugar for 15 minutes. Add cinnamon. Mix thoroughly. Add Texas pecans. Bake on greased cookie sheet ½ inch apart for 40 minutes at 275 degrees F.
PECAN CRUNCH BARS
- ¼ C. shortening
- ½ C. brown sugar
- 1 C. sifted flour
- 2 T. flour
- ½ tsp. baking powder
- ½ tsp. salt
- 2 eggs, beaten
- 1 C. brown sugar
- 2 tsp. vanilla
- 1 C. shredded coconut
- 1 C. chopped Texas pecans
First layer: Cream together shortening and brown sugar until light. Add sifted flour. Mix until crumbly. Press mixture evenly in greased pan (7 x 11 x 1½ inch). Bake at 350 degrees F. for 15 minutes. Mix flour, baking powder, and salt. Mix together eggs, brown sugar, and vanilla. Combine with dry ingredients and mix well. Add shredded coconut and chopped pecans. Pour the second layer on top of the first as soon as it comes from the oven. Bake about 30 minutes longer. Cut into 24 bars.
COFFEE CRESCENTS
- 1 C. butter, softened
- 1 C. sugar
- Juice of 1 orange
- ½ tsp. orange extract
- 3 C. flour
- ½ C. chopped Texas Pecans
- ½ tsp. soda
- 1 tsp. baking powder
- 1 C. sugar
- ½ C. honey
- ¾ C. brewed coffee
Cream butter and sugar until light and fluffy. Add juice of orange and orange extract. Combine flour, soda, and baking powder. Add gradually to the creamed mixture. Chill dough 1 hour. Roll out to ¼ inch thickness on floured board. Cut with crescent-shaped cookie cutter. Place on greased cookie sheets. Bake at 350 degrees F. for 8 minutes or until delicately browned. Cool. Combine sugar, honey and brewed coffee in saucepan. Bring to boil and simmer 5 minutes. Dip the cooled cookies in honey mixture and sprinkle with chopped Texas pecans. Place on cake racks to drain. Yield: 4 dozen.