Holiday Cookies
Two of our most merry Texas Farm Bureau Insurance Agents offer up a taste of the season as they share their favorite holiday cookie recipes!
Mr. Cathey’s Caramel-Chocolate Bars
From Danny Cathey, Amarillo
Yields three dozen
Ingredients:
1½ cups light brown sugar, firmly packed
2 cups quick oatmeal
1 bag milk chocolate chocolate chips
¾ cup caramel ice cream topping
1¼ cups margarine, softened
2 cups plus 3 Tablespoons flour
1 teaspoon baking soda
½ teaspoon salt
Directions: Cream brown sugar and margarine. Add dry ingredients, reserving 3 Tablespoons of flour, then stir in the oatmeal. Press half of the mixture in the bottom of a greased 9 x 13 pan and bake for 10 minutes. Take out of the oven and sprinkle chocolate chips over crust.
Mix caramel topping with the reserved flour and drizzle over the chips. Sprinkle the top with the remaining crumb mixture. Bake for 15 more minutes.
Gingerbread Men By George
From George Wages, Nacogdoches
Yields two dozen
Ingredients:
¾ cup unsalted butter, softened
¾ cup light brown sugar, firmly packed
1 (3.4 oz.) package JELL-O Butterscotch Instant Pudding
1 large egg
2 cups flour, sifted
1 teaspoon baking soda
1 Tablespoon ground ginger
1½ teaspoon ground cinnamon
Directions: Beat butter, sugar, pudding mix, and egg in large bowl with mixer until well blended. Mix remaining ingredients. Gradually add to butter mixture, beating well after each addition. Refrigerate at least one hour.
Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, rerolling trimmings. Place on baking sheets lightly coated with cooking spray. Bake in an oven preheated to 350 degrees for 10-12 minutes, until edges are lightly browned. Cool on wire racks, and then decorate!
