Monday, December 23, 2019 / by Callie O'Brien
The holiday season is full of traditions, the best of which often revolving food. Here are a few of our offices' favorite holiday recipes!
Mexican Wedding Cookies
- Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
- Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
- Chill dough if it seems too soft.
- Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
- Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
- Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
- NOTE: Forming dough into 1" balls will increase yield to 48 cookies.
- Monkey Bread
- In a bag or bowl, place biscuits, sugar, and cinnamon and coat the biscuits well.
- Spray bundt pan or bread pan with non stick coating.
- Sprinkle pecans on bottom.
- Cover with biscuits.
- Mix butter with sugar and cinnamon.
- Pour over top.
- Bake at 350 for 35 minutes.
- When done cooking, turn pan upside down on a plate, to let the goo run all over.
- Serve hot.
- Preheat oven to 350 degrees.
- Boil potatoes in skins; peel and grate.
- Heat ¼ cup butter with cream of chicken soup over medium heat.
- Blend sour cream, onions and cheese into soup until cheese is melted
- Stir in potatoes.
- Place in buttered 9x13 inch baking dish.
- Sprinkle with salt and pepper.
- Bake for 45 minutes.