First and foremost, Happy New Year, y’all!
The arrival of the New Year just makes me feel older. Even though I’m only 27, I’m finding myself in complete shock at how quickly time passes. I can’t believe my 10-year high school reunion invitations are being addressed as we speak. Don’t get me wrong though: I am not longing for the old days. No thank you to the acne that hit me in my early 20s instead of high school when it hit everyone else. Nor am I pining to relive my no-leg shaving phase or my weird, indie rock/emo clothing and horn rimmed glasses days.
On Christmas, my lovely Godparents (hi Glori & Carl!) found some photos from my awful emo phase. I distinctly remember the day when I wore cut-off army green pants and black converse to chemistry lab. My skinny ankles stuck out just enough to give a peak at my unshaven legs. (Do I even need to mention that a bra-less phase coincided with the hippie no-shaving phase?) Anyway, this blonde-haired beauty queen sat next to me that day. Her intense glares made it clear that she not only disapproved whole-heartedly of my ‘look’, but she was puzzled why a woman would want to portray herself this way. I want to thank that girl because she made me shave my legs and thus ended the razor-free streak in my life (and probably prevented futures ones as well). Her name was Summer, and I’m almost certain her last name was a season, too. (I bet Summer the beauty queen has 4 kids, bad roots and barely enough time to shave her own legs these days, just sayin’).
In the spirit of forgetting the awkward days of our youth, I want to share my grandma’s recipe for forgotten cookies.
Forgotten cookies consist of a beaten egg white with lots of goodies folded in (nuts, chocolate and coconut) that are scooped onto a foil-lined baking sheet (do not forget the foil!) and placed in a hot oven that you turn off promptly. They just so happen to be gluten-free if that’s your thing. I made the recipe as-written, but I think you could have a lot of fun here with different mix-ins: coconut, macadamia nuts and butterscotch chips? Dried cherries, orange zest and white chocolate? Lemon zest, hazelnuts and a splash of Frangelico? Have at it!
- 1 egg white, at room temperature
- ⅓ cup sugar
- ½ teaspoon vanilla
- ½ cup chocolate chips
- ½ cup chopped walnuts, lightly toasted
- ½ cup sweetened flaked coconut
- Preheat the oven to 350. Ensure it reaches this temperature before proceeding.
- Line a cookie sheet with foil.
- In a medium bowl, beat the egg white until very stiff either by hand with a large whisk or with an electric mixer. Soft peaks will make cookies that spread—make sure you beat it until stiff.
- Next, beat in the sugar and vanilla. Fold in the remaining ingredients.
- Scoop 1½ tablespoon portions of the batter onto the cookie sheet, leaving space between the cookies.
- Place the cookies in the oven, close the door, then turn OFF the oven.
- Let the cookies sit without opening the door for 8 full hours. No peeking!
- Store cookies in an airtight jar so they stay crisp.