- 2 1/3 cups confectioners' sugar
- 3/4 cup Dutch-process cocoa powder
- 1/8 tsp. salt
- 3 egg whites, at room temperature
- 2 tsp. vanilla extract
- 1 cup walnuts, chopped
Makes 24 Cookies (1 cookie per serving)
- Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350 F. Line 2 large baking sheets with parchment paper.
- Sift together confectioners' sugar, cocoa powder, and salt into a medium bowl. With an electric mixer on low speed, beat the egg whites into the cocoa mixture until blended. Increase the high speed to high. Beat about 1 minute. Beat in the vanilla, then stir in the walnuts.
- Drop the dough by level tablespoonfuls onto the baking sheets about 2 inches apart, making a total of 24 cookies. Bake until shiny, cracked, and firm to the touch, 12-15 minutes. Let cool completely on the baking sheet on racks.
WW POINTS VALUE: 2 pts.
Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These cookies are chewy and delicious. I think they are better than store-bought cookies. These cookies could also be considered gluten free because there is no flour in them. The Dutch-process cocoa mellows the flavor and gives the cookies a very deep color to them. If you don't have walnuts on hand, substitute almonds work just as well.
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