Anyone who knows me can vouch for the fact that, come Christmas, I turn into a big child. I want to watch Christmas movies, hang decorations, make cookies, be cozy, shop for presents, make cookies, drink egg nog, listen to Christmas music, make more cookies, gift those cookies, and then make more so I can eat some for myself.
And if you don’t see the recurrent theme, allow me to sum it up in one word: cookies.
This year, I wanted to throw a cookie swap party, blog-style. So I asked ten of my favorite bloggers to come to my “party” and bring cookies. For the next ten days, you’ll see guest posts from different bloggers, each of them contributing a fantastic cookie recipe and a fun blog post to go with it. Then I’ll close things out on Christmas Eve.
For me, certain cookies are home. I used to include candies (i.e. peanut butter balls, or as Yankees call them, buckeyes) in that category, but after the Christmas Peanut Butter Ball Fiasco of 2008, I gave up trying to make my mom’s (via my Granny’s) famous peanut butter balls. Those lovely little candies kept melting on the sheet pan into globs that looked an awful lot like feces. So after I refused help from my well-meaning roommate and yelled and pitched a fit and stormed out of the kitchen and cried, I swore off making these candies. Amanda is working on convincing me to try again, this time with the addition of drinking alcohol. We’ll see.
But other recipes are straight up Christmas comfort food. What better way to kick off this twelve-day cookie party than to share with you one of my favorite cookie recipes?
I remember the first time I saw a recipe for Forgotten Cookies somewhere other than my mother’s cookbook. I didn’t realize, fully, that these cookies were a thing that people who didn’t know my mom might actually know about. Whether you call them Forgotten Cookies, Meringues, Forgotten Kisses, whatever, these cookies are one of my favorites this time of year. Fluffy, delicate, marshmallowy, and full of nuts and chocolate, these little cookies make great gifts, if you can manage to share. (Just pack with care – they’re very breakable.)
These cookies are named for the fact that you preheat the oven, mix up the cookie dough/batter, put them in the oven, then turn the oven off and “forget” about them overnight. Make sure you leave the oven door closed to avoid disrupting the air flow and therefore crumbling the cookies.
The note from my mom’s recipe says this recipe came from a lady she worked with at Bellsouth. It has become a Christmas tradition.
2 egg whites
2/3 cup sugar
Pinch of salt
1 cup chopped pecans
6 oz semisweet chocolate chips
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Cover a cookie sheet(s) with foil.
2. In a bowl, beat egg whites with an electric mixer until frothy. Then beat in sugar and salt, beating until very stiff and glossy. (Using a handheld mixer on the highest setting, this takes about ten minutes. Using a KitchenAid stand mixer, I got it done in about seven minutes.)
3. Gently fold in pecans, chocolate chips, vanilla, and almond flavorings.
4. Drop by teaspoonfuls onto the foil-covered cookie sheet(s). Place sheets in the oven and then turn the oven off. Leave in a closed oven overnight or for 8-10 hours.
5. Gently remove from foil by peeling the foil away from the cookie. Store in a container with a tight-fitting lid.
Note: sometimes my mom finds that her cookies really stick to the foil, and when she peels the cookies away, all the beautiful guts of the cookies stay on the foil. We’re still not sure what causes this, but if it helps, I use the dull side (rather than the shiny side) of the foil, and I peel the foil away from the cookie rather than peeling the cookie away from the foil.
Make sure you check back each day until Christmas for a new cookie recipe by one of my fabulous guest bloggers. Join the fun on my Facebook page by liking the page and sharing your favorite cookie recipes.