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KEEP CALM and BAKE COOKIES | Click for more recipes from the 12th annual holiday cookies special

Christmas cookies: Flourless Chocolate Cookies

¾ cup cocoa

2 ½ cups confectioners' sugar

⅛ teaspoon salt

4 large egg whites

1 tablespoon vanilla

3 cups walnuts (half chopped, half coarsely broken)

Combine dry ingredients in mixer bowl. Add egg whites and vanilla and beat at low speed about 2 minutes, until glossy. Stir in walnuts.

Drop by half tablespoonfuls onto parchment-lined cookie sheets. (Batter will spread, but that's okay.) Bake at 325 degrees until tops are slightly cracked and edges start to pull away from the paper, about 9 minutes. Remove from parchment when slightly cooled. Finish cooling on wire racks.

Yield: Makes 3 dozen.

Freezeworthy: Yes,

but cool completely first.

Times testing note: We added 1 teaspoon of instant espresso powder with the dry ingredients, which enhanced the chocolate flavor.

Submitted by Kathy Schembs, New Port Richey

Mazzaro's Italian Market

Christmas cookies: Flourless Chocolate Cookies 12/02/13 [Last modified: Friday, December 13, 2013 10:29am]

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