Zzzzz… Forgive me. I’m still in a sugar coma from this weekend!
I hope your weekend was great- mine was full of fun times with good friends and (as mentioned above) lots of sugar! A few weeks ago, my friend Heather sent out an Evite for her annual Christmas cookie baking party. Since I’m a big fan of both cookies and a good party I happily accepted the invitation! It’s become tradition that the women come to bake and chat while the guys hang out in front of the televsion watching football and drinking beer. Sounds good to me!
Greg, Paige and I headed over there late in the morning with supplies in hand. Everyone was supposed to bring ingredients to make one or two cookie recipes and at the end of the day we’d all take home a few of each. I knew right away which type of cookie I’ve wanted to make: Creole Crispies. I know that the name sounds a little funny, and I really have no idea where it came from (unless they’re a New Orleans specialty?) but these cookies have been a favorite in my family for generations. I remember baking them with my grandmother and mom growing up, but had never actually made them myself. Creole Crispies are always a big hit with everyone, because they’re thin, buttery, chocolate-y, chewy (yet crispy!) and delicious.
The batter alone is simply delicious.
But (obviously) the baked cookies are definitely better.