Texas Lizzies Cookies Linda Tisdale Food

TEXAS LIZZIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by lining with parchment paper. In a medium bowl, toss together the golden raisins and dark raisins with the whiskey; set aside.
• In a large bowl, cream together the sugar and butter. Add the eggs one at a time, mix until light and fluffy.
• Sift together the flour, baking soda, cinnamon, and nutmeg; stir into the creamed mixture.
• Stir in the walnuts, pecans, cherries, and finally, the raisin and whiskey mixture.
• Drop cookies by rounded tablespoonfuls onto the prepared baking sheet about 2 inches apart.
• Bake in the preheated oven for 10 minutes. Cool on the baking sheet for 1 minute before removing to cool on wire racks.

TEXAS LIZZIES-COOKIES-LINDA TISDALE

Steps:

• Cream together sugar and oleo, add beaten eggs. Add flour, fruit, raisins, nuts, chips Slowly add bourbon. Mix well. Drop from tablespoon to cookie sheet Bake 350 deg for 15-20 mins

LIZZIE'S CHOCOLATE PINWHEEL COOKIES

Steps:

• Cream the shortening and sugar in a large bowl with an electric mixer. Add the vanilla, and egg yolk and mix well.
• Sift the flour into a separate bowl with the baking powder and salt. Add the flour mixture and milk alternately to the shortening mixture, beginning and ending with the flour mixture, and mix to form a dough. Divide the dough into 2 halves. To one half, add the chocolate, mixing thoroughly. Wrap both sections of dough in separate pieces of plastic wrap and chill in the refrigerator for about 1 hour.
• Unwrap and roll each half of dough between 2 pieces of waxed paper. Roll to a 1/8-inch thickness. Remove the waxed paper from the top of each layer of dough. Place the white layer on top of the chocolate layer and roll up carefully as you would a jellyroll, using the waxed paper to roll smoothly. Wrap the roll with the waxed paper and chill overnight in the refrigerator.
• The next day, preheat the oven to 375 degrees F.
• Cut the roll into 1/4-inch slices (see Cook's Note) and place about 1/2 inch apart on ungreased baking sheets. Bake for about 12 minutes. Do not brown. Remove carefully with a pancake turner and cool on racks.

LIZZIE'S GRANOLA

Steps:

• Preheat the oven to 325 degrees F. Combine the oats, coconut, almonds, cashews, oil, honey, cinnamon and salt in a large bowl, and toss together to coat. Spread evenly on a baking sheet. Bake until golden, 30 minutes. Let cool completely on the baking sheet. Add the dried fruit and serve. If not using right away, store in an airtight container, adding the dried fruit to order.

CHRISTMAS LIZZIES

Steps:

• 1. Prepare fruit and nuts by mixing with half the flour.(keeps the fruit from becoming sticky)
• 2. Cream together the butter and sugar;add beaten eggs one at a time
• 3. Sift remaining flour with soda and salt and add to egg mixture. Add liquids and then add the fruits and nuts. (Mixture is very thick; use hands to mix.)
• 4. Drop by teaspoon onto cookie sheets and bake at 325 degrees for 25 minutes or until medium brown.
• 5. *Orange juice may be substituted for the bourbon in this recipe.

TEXAS LIZZIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by lining with parchment paper. In a medium bowl, toss together the golden raisins and dark raisins with the whiskey; set aside.
• In a large bowl, cream together the sugar and butter. Add the eggs one at a time, mix until light and fluffy. Sift together the flour, baking soda, cinnamon, and nutmeg; stir into the creamed mixture. Stir in the walnuts, pecans, cherries, and finally, the raisin and whiskey mixture.
• Drop cookies by rounded tablespoonfuls onto the prepared baking sheet about 2 inches apart. Bake in the preheated oven for 10 minutes. Cool on the baking sheet for 1 minute before removing to cool on wire racks.