Texas Sheet Cake Cookies

Cookies:
1/2 cup butter, softened (1 stick)
1/3 cup granulated sugar
1 egg
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
1 1/3 cup flour
1/2 cup semi-sweet chocolate chips, melted

Preheat oven to 350*. Beat butter and sugar together until light. Add n egg and vanilla. Mix until incorporated. Mix in baking powder and salt. Turn mixer to low and slowly add flour. (Dough will be thick.) Heat chocolate chips in the microwave in 30 second increments until melted. Mix melted chocolate into cookie dough until evenly mixed. Drop by tablespoon sized mounds onto parchment lined cookie sheet. Bake 7-8 minutes until cookies just appear set. They should still be soft inside. DO NOT OVERBAKE. Transfer to wire rack to cool.


Icing:
1/2 cup butter
2 Tbsp. cocoa powder
3 Tbsp. milk
2 1/2 cups powdered sugar

In medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar. Pour icing over cookies and allow to set before serving. Makes about 2 dozen.

Pecan Sandies

1 cup butter, softened (2 sticks)
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
Cream together until smooth.

Add:
2 large eggs, one at a time
1 tsp. vanilla

Combine:
4 cups four
1 tsp. baking soda
1 tsp. cream of tartar
Then add to butter mixture until completely blended.

Mix in:
2 cups chopped pecans

Roll into 1 inch balls and roll in granulated sugar. Place on baking sheets lined with parchment paper (or un-greased baking sheets) two inches apart. Bake 12-15 minutes at 350* until edges are golden brown. Cool on racks. Makes approximately 6 dozen.