By Kelly Bogard
“Texas, our Texas! All hail the mighty state!” I have had the lyrics to this song, by William J. Marsh and Gladys Yoakum Wright, running through my head for a few weeks now. Ever since our intern, Landee, suggested I make this week’s recipe for Texas Independence Day. March 2 is the official day that we celebrate Texas’ independence, but I thought maybe you would want to start a couple of days early with this week’s sweet treat.
A few years back, I shared a recipe for one of my favorite cakes, Texas Sheet Cake, a thin chocolaty cake covered with sticky sweet chocolate and pecan icing. You could make one of those for the holiday or you could make it bite-sized by making Texas Sheet Cake Cookies!
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For the cookies, you will need…
1-1/3 c. flour
½ c. butter, softened
½ c. sugar
1/3 c. cocoa powder
¼ c. sour cream
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
½ tsp. salt[/wpcol_1half] [wpcol_1half_end id=”” class=”” style=”vertical-align:text-top;”]
And for the icing, you will need…
2 c. powdered sugar
¼ c. butter
2 tbsp. milk
2 tbsp. cocoa powder
¼ c. pecans, chopped[/wpcol_1half_end]
What these cookies lack in size, they certainly make up for in flavor. They are perfect for a celebration of 181 years of independence.
Scoop about a tablespoon of the dough onto a lined baking sheet and bake for about eight minutes. The key is to not let them overcook and get hard. You want them to be super moist in the middle. Place them on a rack to cool.
While the cookies are cooling, melt the butter for the icing in a small saucepan. Once melted, stir in the cocoa powder and milk. Next, whisk in the powdered sugar removing as many lumps as possible. Finally, stir in the pecans.
“God bless you, Texas! And keep you brave and strong. That you may grow in power and worth, throughout the ages long.” Here’s to another 181 years. From all of us at Texas Table Top, enjoy!