Tuesday, December 20, 2011

Forgotten Cookies

Forgotten Cookies are another heritage recipe that has been around for years. Made with egg whites and sugar whipped up into a meringue, and typically chocolate chips and minced pecans folded in, they are always a holiday favorite.

Forgotten Cookies

Traditionally, Forgotten Cookies were the last cookie to go into the oven on cookie night, the oven was then turned off, and the cookies left to dry overnight, which is where they got the name "forgotten." Best served fresh of course, so don't make them too far in advance, but meringue cookies will keep well for a few days, giving you at least a little bit of leeway for advance prep.

These meringue cookies have been around for many years of course, and usually chocolate chips, and often pecans, are added. Do get the mini chips though, since these cookies are so delicate and should always be piped or spooned out tiny and petite. Once dried, they are super crisp, which makes them a delight for one or two bites. The standard chocolate chips are a bit overwhelming, but the mini chips are just perfect for these.

I had intended to do these this time as peppermint swirls like those on the beautiful cover of the December issue of Bon Appetit magazine. Even though their recipe did not include the chocolate chips, I knew the peppermint flavor would marry well with the chocolate.

I don't own the larger piping tip they used however, and the zipper bag I was using burst on me, so I had to extract my pretty swirled meringue mix back into a bowl. I had also used up all of my red food coloring on my Red Velvet Cake piece for the magazine eat. drink. MISSISSIPPI and only had icing gel in the house, which is generally more intense.

So I experimented using only 6 dabs on the end of toothpick, but after the bag blow-up, I ended up with more of a pink cookie than a swirled cookie. Once cooked, the pastel pink lightened up significantly, so I can see why the Bon Appetit kitchen used 12 drops of food coloring. Well, with rain in the forecast for the next four days, I figured I'd better get the recipe up as it is, and maybe I can swing the swirl another time.

If you prefer to stick more with the traditional meringue cookie, omit the food coloring, and substitute 1/2 teaspoon of vanilla extract for the peppermint, using both the chocolate chips and the pecans.

Here's how to make these wonderful cookie treats.

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Posted by on September 11, 2011

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