While I sit and wait to see if I made the 2007 Maya Road Design Team I will share with you Terri and Ansley’s favorite Holiday Cookie recipes as well as a wonderful French Toast recipe for Christmas morning.

Here goes….

Chocolate Chewies

1 pkg. devils food cake mix (18.25 oz.)

1 small pkg. semi-sweet chocolate chips

1/2 c. Crisco

2 large eggs

1 tbls water

1/2 cup powdered sugar

Combine 1st 5 ingredients in a large bowl, stirring until smooth. Shape dough into 1 in. balls and roll in powdered sugar. Place 2 in. apart on lightly greased cookie sheets. Bake at 375 for 10 min. Remove from oven.Cool 10 min. on cookie sheets. Place on wire racks to cool completely.

Pecan Sandies

1 c. butter

4 tbls powdered sugar

2 tsp vanilla

1 tbls cold water

2 c flour

1 c finely chopped pecans

Cream butter and sugar. Add vanilla and water. Stir in flower, then nuts, form small balls or fingers. Bake on ungreased boaking sheet at 200 for 20 min. or until lightly browned. roll in powdered sugar while still warm.

Company French Toast

1 stick of butter

1 c. brown sugar

1 tsp cinnamon

White bread

5 eggs

1 1/2 cups whole milk

Powdered Sugar

Melt one stick of butter in the bottom of a 9 x 13 pan. Sprinkle with a cup of brown sugar and 1 tsp cinnamon. Layer with bread slices 2 layers thick; beat 5 eggs well and add 1 1/2 cups of whole milk and beat again. Pour mixture over bread, cover with aluminum foil and refrigerate overnight. Bake covered the next morning at 350 degrees for 45 min. Let stand for at least 15 min. serve plain or sprinkle with powdered sugar.