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The Texas Maritime Museum is in Rockport, Texas. It’s a wonderful little place that has collected, preserved, and shared artifacts from Texas maritime history and is an amazing educational resource.
It just so happens that they also produced a cookbook several years ago that I got my hands on recently. We’re starting light with a simple and tasty dessert, but I hope you can be patient until I share some of the surely amazing regional seafood offerings as well.
As printed in “Marithyme Treasures: The Cuisine of the Texas Coast,” released by the Texas Maritime Museum, 200:
1 cup (2 sticks) butter, softened
¼ cup packed brown sugar
3 tablespoons sugar
2 teaspoons vanilla extract
2 cups flour
Beat the butter, brown sugar, and sugar in a mixing bowl until creamy, scraping the bowl occasionally. Add the vanilla and beat until blended. Add the flour gradually, beating constantly until smooth.
Shape the dough into 1-inch balls. Arrange the balls 2 inches apart on a cookie sheet and flatten with a fork. Bake at 375 degrees for 10 to 12 minutes or until light brown. Cool on cookie sheet for 2 minutes.
Remove to a wire rack to cool completely. Store the cookies in an airtight container.
Makes two dozen cookies.