As a thank you for stopping by from time to time, here’s a simple and totally yummy recipe for a perfectly seasonal cookie.
Whatever you celebrate — and for me, it boils down to the persistence of hope — may your holiday season be peaceful, restful, and full of whatever makes you happy.
Peppermint Chocolate Chip Drops
2 egg whites (at room temperature)
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 mini chocolate chips
1/4 cup finely crushed peppermint candies (about 4 candy canes)
Preheat oven to 250 and line cookie sheets with parchment paper.
In a medium mixing bowl (copper if you have it), combine the egg whites and cream of tartar. Beat at high speed until soft peaks begin to form. Continue beating at high speed, adding sugar one tablespoon at a time. Beat until stiff peaks form. With a plastic spatula, fold in chips and candy.
Drop by rounded teaspoons onto cookie sheets about 2 inches apart. Bake 25-30 minutes. Cookies are done when dry and not brown. Cool completely before removing from paper.
Makes about 2 dozen.
(Recipe from “Cookies! A Cookie Lover’s Collection” (c) 1994 Cy DeCosse Inc.)