Forgottens

Christmas Day at my aunt’s house was filled with all sorts of “must-haves.” From buttery rolls to her mother-in-law’s creamed pearl onions, her table was loaded with tradition. Once the turkey, oyster stuffing and other savories had been devoured, she’d bring out a tray of Forgottens. As kids, we preferred these to Ambrosia and fruit cake- her Christmas standbys. Nowadays, I like to add chopped hazelnuts to my Forgottens for textural interest, and a large pinch of cinnamon for festive spice. Note that the cook time is long, but it is not active time. The name Forgottens is derived from the cooking method – turning the oven off and leaving the cookies to finish until the oven fully cools.

Forgottens

Prep Time 20 minutes
Cook Time 2 hours
Christmas Day at my aunt’s house was filled with all sorts of “must-haves.” From buttery rolls to her mother-in-law’s creamed pearl onions, her table was loaded with tradition. Once the turkey, oyster stuffing and other savories had been devoured, she’d bring out a tray of Forgottens. As kids, we preferred these to Ambrosia and fruit cake- her Christmas standbys. Nowadays, I like to add chopped hazelnuts to my Forgottens for textural interest, and a large pinch of cinnamon for festive spice. Note that the cook time is long, but it is not active time. The name Forgottens is derived from the cooking method – turning the oven off and leaving the cookies to finish until the oven fully cools.
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Servings 4 dozen

Ingredients
 

  • 2 egg whites
  • ¾ cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup mini chocolate chips
  • ½ cup hazelnuts
  • ½ teaspoon cinnamon

Instructions
 

  • Preheat oven to 350. Toast hazelnuts for 12-15 minutes. Remove from the oven and when cool enough to handle, rub the loose skins off. Coarsely chop and set aside.
  • In a stand mixer or using hand-held beaters, beat the egg whites until stiff. Gradually add the sugar, about a tablespoon at a time. Beat in the vanilla and cinnamon, then stir in the hazelnuts and chocolate chips.
  • Drop by teaspoons onto parchment lined baking sheets. Place in the 350 degree oven, then turn the oven off and don’t open until it is cold.
  • Store in a sealed container for up to a week.
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