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Texas Size Cookies - Martha Ramage (thin pecan sandy) Recipe

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This recipe for Texas Size Cookies - Martha Ramage (thin pecan sandy) is from Tried and True, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Half Recipe
1/2 c sugar
1/2 c powdered sugar
1/2 c butter
1/2 c oil
1 tsp. almond extract or vanilla
1 egg
1 3/4 c flour
1/2 c whole wheat flour
1/2 tsp soda
1/2 tsp salt - if using salted butter only use 1/4 salt
1/2 tsp cream tarter
1 c nuts (any)
1/2 pkg almond brickle (Heath Bar or English Toffee)
Directions:
Directions:
Combine sugars, butter and oil. Beat until blended. Add egg and flavoring. Add flours, soda, salt, cream tarter until blended stir in nuts and brickle.

Chill dough 3-4 hours.

Shape dough into small balls, on oiled sheet and flatten with fork dipped in sugar (Small bowl of sugar, wet bottom of glass and dip into sugar - flatten dough ball with bottom of glass).

Bake at 350 degrees 12-14 minutes

Yields about 4 dozen cookies
Number Of Servings:
Number Of Servings:
4 dozen cookies
Personal Notes:
Personal Notes:
This is Aunt Ma's (Martha Ramage) recipe - they are thin pecan sandy cookies. They keep for weeks if stored in a sealed air tight glass jar.

 

 

 

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