I Don’t Even Know What To Call These.

Okay, so remember how I was saying that I make a lot of holiday cookies and whatnot in December?  I wasn’t lying.  In addition to making all of those things for people back in New York, as soon as I got off the plane to visit my parents it seems like I was back in the kitchen making MORE holiday goodies.  Thank the sweet baby cheeses the holidays only come once a year, I don’t think the tensile strength of my pants could take this all year round.

That being said, I also should mention that although I love making holiday foods I despise those recipes that come from women’s interest type magazines this time of year.  I despise them with a passion.  They represent just about everything that I can’t and really don’t care to relate to- premade foods as ingredients, spacious kitchens with granite countertops, anything described with the tagline “the kids can help”.  I’m okay with not relating.

But sometimes, just sometimes, you come across something from one of those awful magazines that happens to be really pretty tasty.  My mom made these really good graham cracker-marshmellow-sweetened coconut-caramel things that were surprisingly reminiscent of something.  You know what they were like? An exotic version of Girl Scout Caramel Delight cookies.  Remember them?  These cookies that she made were like that.  My mother’s cookies were good and stuck out of the crowd, but they weren’t great.  I knew that I could turn the dials to eleven on these and knock them out of the park.  So…  I did.

Those Really Good Almost Heavenly Graham Cracker Cookie Things

Ingredients:

-12 sheets of honey graham crackers (or go rogue and make your own first!)

- 1 cup toasted almonds, chopped

-9 ounces sweetened shredded coconut

-3/4 cup misson figs, chopped roughly

-3/4 cup packed brown sugar

-1 stick butter

-1 1/2 tablespoon cinnamon

-1/2 teaspoon fresh grated nutmeg

-1 teaspoon ground allspice

How To:

1. Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

2. Lay out all 12 sheets of the graham crackers on the parchment so that each edge touches.  Set the cookie sheet aside.

3. in a large saucepot, combine the butter and brown sugar.  Turn the heat of the pot on low.

4. Stir the pot constantly until the butter is melted and everything is bubbly.  Cut the heat.

5. Add the coconut, nuts, figs and spices to the butter.  Stir the pot vigorously until everything is incorporated.

6. Spread everything over the graham crackers evenly.  It’ll be sticky, but try to get the paste all over the crackers, even the edges.

7. Bake the graham crackers 15 minutes.

8. Remove the cookies from the oven, allow them to cool and snap into irregular shapes.  Store in an airtight container.