Happy Saturday, fellow sweet lovers!
Hell-ooooo, sweet lovers.
By now you’ll probably be happy to leave this awkward moment, so feel free to head on over to Peanut Butter & Peppers where you can find me guest posting today on Jennifer’s blog with my lovely Aunt Shirley’s recipe!
If you need more convincing because you’re wondering what those are, they’re a crisp-crackly meringue in perfect gluten free cookie form, chock full of milk chocolate and pecans, totally different from my cookie norm, and a family favorite. A cookie that tastes far too good straight from the freezer – in fact, that’s the best way to eat them!
These are perfect for their convenience – hardly any ingredients, and minimal hands-on time. I often decide at 9:30 at night that I feel like making something, but then I realize 20 minutes later that I didn’t really want to do anything too seriously, and definitely don’t want to wait an hour for anything to cook – that’s when these are perfect! You whip them up in a moment of ambition, put them in a hot oven, turn the oven off, and go to bed. Just remember to take them out in the morning before turning on the oven for anything else!
Clearly, all you need now is the recipe! You can find it easily right here, if you’re still with me :)