Cookie Recipes

Nov 14, 2006

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.