[A new batch of Forgotten Cookies is in the oven for their overnight sleep which reminded 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 I worked with 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. They 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 oven … and forget them until the next morning. They are favorites of family and friends, are gluten free for those on special diets, and are not as decadent as other goodies but just as delicious.
2 egg whites (room temperature)
1/2 cup sugar
1 teaspoon almond extract
1/4 teaspoon vanilla extract
1 cup chopped pecans (optional)
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