Forgotten Cookies ... a Christmas favorite

SWAC Daughter and I just put a batch of Forgotten Cookies in the oven for their overnight sleep which reminded me of this post originally published in December 2008. In the morning we will open the oven and find another Christmas favorite. Shhh ... cookies sleeping.

Special memories of the children I worked with at Richmond Children's Hospital come to mind when baking Forgotten Cookies, a recipe that was passed along by a nurse who worked with me at that hospital years ago. At Christmas, all the staff members brought goodies to share as we went about our work, and one year she brought these yummy meringue cookies that had an almond flavor with pecans and chocolate chips inside and melted in your mouth.

When I asked what they were, she said they were called Forgotten Cookies because you put them in the oven at night, turn off the temperature ... and forget them until the next morning. They are favorites of family and friends, and are gluten free for those on special diets. Enjoy!

Forgotten Cookies

2 egg whites (room temperature)
1/2 cup sugar
1 teaspoon almond extract
1/4 teaspoon vanilla extract
1 cup chopped pecans
1 cup semisweet chocolate chips

Beat egg whites (at room temperature) until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add flavorings; mix well. Fold in pecans and chocolate chips.

Drop by teaspoonsful onto aluminum foil-lined cookie sheets coated with non-stick spray. Place in a 350-degree oven; immediately turn off oven. Let stand 8-10 hours or overnight. (Do not open oven.) Store in airtight container.

Yield: 5 dozen

Updated Christmas Eve:
Yankee Phil really liked these cookies and has posted about them:
-- So good, so fattening
-- Christmas celebration in Augusta

They are also mentioned in the 2008 Carnival of Christmas. Enjoy!

Toffee Butter Crunch

 SWAC Daughter and I are in the kitchen today baking Christmas cookies and making toffee (pictured setting up). When it's set, we will break it into pieces and store for entertaining.

Toffee Butter Crunch

1 cup butter (2 sticks)
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup (Karo)
1 cup semisweet chocolate chips (I use Hershey Dark Chocolate)
1/2 cup finely chopped pecans or almonds, toasted

1. Line a cookie sheet with foil, extending foil over edges of pan. (Don't spray with Pam.)

2. Butter the sides of a 2-quart heavy saucepan. In saucepan melt butter; add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290 degrees F, soft-crack stage (about 15 minutes). (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280 degrees F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan, spreading quickly.

3. Let candy stand about 2 minutes or until set; sprinkle with chocolate chips. Let stand 1-2 minutes. When chocolate has softened, spread over candy. Sprinkle with nuts. Chill about 20 minutes or until firm. When firm, use foil to lift it out of pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.

Cook's notes: Excellent! Tastes just like the toffee from the candy vendor at the Dayton Farmers Market. 

I always double the recipe. DO NOT TRIPLE -- it takes too long to get to 290 degrees and it's hard to work with more than one pan because it sets up too quickly.

If doubling, use largest cookie sheet so toffee won't be too thick.

Do not spray foil with Pam. Toffee will not stick to foil.