THE NEIMAN MARCUS COOKIE
Recipe can be halved
Makes 112 cookies
2 cups butter
4 cups flour
2 teaspoon baking soda
2 cups sugar
5 cups blended oatmeal (measure oatmeal and blend in a
blender into a fine powder.
24 oz. chocolate chips
2 cups brown sugar
1 teaspoon salt
1-8 oz Hershey Bar, grated
4 eggs
2 teaspoon baking powder
2 teaspoon vanilla
3 cups chopped pecans
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.
STAR SHAPED SHORTCAKES
Sift together 3 cups flour, 6 Tablespoons sugar, 4 teaspoon baking powder, and 1 teaspoon salt into the bowl of an electric mix fixed with the paddle attachment. Add 12 Tablespoons ( 1 1/2 sticks) butter and 1 teaspoon orange zest and mix on low until the mixture resembles coarse meal, about 2 minutes. Combine one cup of cream with ½ cup milk, add to the mixer. Mix until the dough comes together. Remove dough to a lightly floured surface and shape into a rectangle about ½ inch thick.
Heat oven to 400 degrees. Using a 3-inch star cutter, cut out 12 stars from dough. Place stars on prepared baking sheet. Brush lightly with remaining 1 cups cream and sprinkle with sanding sugar. Bake until the shortcakes are barely brown, about 15 minutes.
COWBOY COOKIES
Makes about 4 dozen
1 ½ cups butter at room temp
2 cups light brown sugar, packed
2 cups sugar
4 large eggs
2 teaspoons vanilla
1 teaspoon salt
4 cups unbleached flour
1 teaspoon baking powder
2 teaspoons baking soda
4 cups old fashioned oats
2 cups chocolate chips
1 cup shredded coconut
1 cup chopped nuts (pecans or walnuts)
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Cream the butter and sugars with an electric mixed until fluffy. Add eggs, vanilla and salt and beat well.
Whisk together the flour, baking powder, and baking soda in a large bowl. Gradually mix into the butter mix with a sturdy wooden spoon. Stir in the oats until the dough comes together. Finally, stir in the chocolate chips, coconut, and nuts.
Scoop out the dough with a 2-oz ice cream scoop and drop onto the prepared sheets, about 2 inches apart. Press the tops of the dough mounds slightly with a spoon . Bake for 7-12 minutes, rotating the baking sheets halfway through, until the cookies are light golden with tiny cracks on the tops. Transfer to a wire rack to cool completely.
PRAELINES
2 cups brown sugar
½ cup Eagle Brand Milk
2/3 stick butter
½ cup milk
4 cups pecans
1 cup sugar
dash salt
vanilla
Boil until soft ball stage, put in pecans and beat until stiff. Drop on greased pepper.
TEXAS PRALINES
60 SERVINGS
2 cup sugar
½ teaspoon soda
¾ cup milk
1 1 2 cup pecan halves
1 teaspoon vanilla
1 Tablespoon butter
¼ teaspoon salt
Combine sugar, soda, and milk in large saucepan. Cook over medium heat to soft-ball stage, stirring occasionally to prevent sticking; remove from heat.
Add pecans, vanilla, and butter. Beat until thickened. Drop by tablespoonful onto waxed paper sprinkled with salt.
MILLION DOLLAR FUDGE
From Mamie Eisenhower
Ike’s Favorite!
4 ½ cup sugar
2 Tablespoons butter
Pinch salt
Can 1 2/3 cup evaporated milk
12 oz semisweet chocolate bits
12 oz Sweet chocolate
1 pint marshmallow cream
2 cups chopped nuts
Combine sugar, salt, butter, milk and boil 6 minutes, stirring occasionally. Pour boiling syrup over chocolate in a bowl; beat until chocolate is melted; stir in marshmallow cream and nuts .
Pour into a buttered 13x9x2 pan. Let cool several hours until firm. Cut into squares and store in an airtight container.