Yes, they really are that good

Here we are. Last cookie for this year. Or is that last year? Whatever – it’s the sixth and last type of cookie/bar/candy/thing that I made for Christmas 2006.

Don’t really remember if I saw this being made on a cooking show or just read about it. Whichever it is – I like to say that these are now my signature Christmas cookies. (Chocolate chip being my rest-of-the-year signature cookie). They do take a little bit of time to make. But other than that they are surprisingly easy and un-fussy to make. Really – they are to die for. My brothers have been known to steal them right before my eyes, while I’m preparing their own individual bag-o’-cookies (you know who you are, Muddler). Married men have proposed to me after tasting these cookies (well, they’ve proposed to me at other times too, but maybe those are stories for another post).

May I introduce you to ...

Brutti ma Buoni (translation – Ugly but Gooooood)

4 egg whites
1 cup granulated sugar (250 mL)
3 tablespoons all-purpose flour (50 mL)
1 teaspoon vanilla (5 mL)
2 cups coarsely chopped Toblerone chocolate (500 mL)
2 tablespoons icing sugar (25 mL)

Preheat oven to 350ºF (180ºC).

Line 2 rimless baking sheets with parchment paper or foil; grease foil. Set aside.

In large heatproof bowl over pot of gently simmering water, cook egg whites with sugar, whisking occasionally, for about 10 minutes or until opaque. Remove from heat. With electric mixer, beat for about 7 minutes or until cool, thick and glossy. Fold in flour and vanilla; fold in chocolate.

Drop by heaping tablespoons (15 mL) onto prepared pans. Bake in top and bottom thirds of oven for 25 to 30 minutes or until light brown, rotating and switching pans halfway through. Let cool on racks. Sprinkle with icing sugar. (Make-ahead: Store in airtight container for up to 3 days.)

Yield: 24 cookies

There you have it. Hopefully next year I will not wait until 2 days before Christmas to start my baking.