Oh, hiii there! Did you forget my name while I was gone? I sure hope not. I apologize for the long absense, but I just enjoyed an unplugged vacation. How was your Christmas? How was your New Year’s? Really, tell me! Our Christmas was great. We spent part of our time in Dallas, and then flew to Georgia for the rest. I’d never been to Georgia before, and I really enjoyed it! I geeked out in Civil War museums, shopped til I dropped with my new sister-in-law, and ate too much fried chicken at Mary Mac’s. I’ve always wanted to eat at Mary Mac’s, so it was a dream come true. We flew back into Texas on New Year’s eve, tossed back a few glasses of Prosecco with my Mom, Dad, and the wedding planner, and then promptly fell asleep before 10pm. I’m not proud of it, but it’s my life.
The truth is, I missed y’all! And I certainly missed my kitchen. I’ve been toying around with the idea for a cookie made with grits for a few months. Every time I make grits, I love watching the pat of butter melt on top and swirling it in. But, a dessert with grits?! Now that sounds like something truly special. You’re going to love these soft and cakey cookies with a hint of lemon. And I’m not going to ask you to have leftover grits laying around—we’re going to make them fresh in the microwave right before we bake the cookies. Easy! Let’s do this!
*I made my own yellow sparkling sugar. I bought plain large sugar crystals, poured 1 tablespoon into a small bowl, and added 1 drop of yellow food dye. Stir to combine, then decorate!
