SANTA’S THUMBPRINT
- 1 C. shortening
- ½ C. sugar
- ½ C. brown sugar, firmly packed
- 1 egg
- 1 tsp. vanilla
- ½ tsp. almond extract
- 2 C. flour
- ¼ tsp. soda
- ¼ tsp. salt
- 1½ C. oats (quick or old-fashioned, uncooked)
- 1 (6 oz.) pkg. semi-sweet chocolate pieces
- 48 Texas pecan halves
Beat shortening, gradually adding sugar and brown sugar. Beat until fluffy. Add egg, vanilla, and almond extract. Sift together flour, soda, and salt. Stir into creamed mixture. Blend in oats. Shape dough into small balls and place on ungreased cookie sheets. Make a hollow in each ball. Bake in a preheated 375 degrees F. oven for 10-12 minutes. Melt semi-sweet chocolate pieces in top of double boiler. Spoon melted chocolate into center of each cookie. Top with pecan half. Chill until chocolate is firm. Yield: 4 dozen.
PECAN TASSIES
- 1 (3 oz.) pkg. softened cream cheese
- ½ C. softened butter
- 1 C. sifted flour
- 1 egg
- ¾ C. brown sugar
- 1 T. softened butter
- 1 tsp. vanilla
- ¼ tsp. salt
- ½ C. Texas pecans
Blend cream cheese and ½ cup butter in mixing bowl. Stir in flour. Chill 1 hour. Shape into 24 small balls. Place in ungreased 1¾ inch muffin pans. Press dough against the bottom and sides of the pan. Sprinkle pecans over the dough. Beat together egg, brown sugar, 1 tablespoon butter, vanilla, and salt until smooth. Spoon egg mixture into dough and top with enough Texas pecans to cover top. Bake at 325 degrees F. until filling is set, about 25 minutes. Cool; remove from pans. Yield: 2 dozen.
TEXAS HONEY BALLS
- 1 C. butter
- ½ C. honey
- 2 C. flour
- ½ tsp. salt
- 2 tsp. vanilla
- 2 C. chopped Texas pecans
Cream butter. Add honey, flour, salt, and vanilla. Mix well. Add Texas pecans. Chill. Roll into small balls and bake on greased cookie sheet at 325 degrees F. for 20 minutes. Yield: 4 dozen.