Flourless Chocolate Cookies

Thank you Grandma for thinking of me when you saw this recipe in the Houston Chronicle! Although I enjoy cooking, I am not the greatest "baker" and I like to blame it on the fact that most baked goods include flour as an ingredient. I'll type the directions as printed in the paper, but I had to make do with what I had (a normal mixing attachment, aluminum foil and 1 baking sheet). This is the only cookie that turned out "pretty" but they all tasted great and that's what counts, right?!

-1/2 c. plus 3 T. Dutch-processed cocoa powder
- 3 c. confectioners' sugar (I had to call my mom and see if that meant powdered or regular sugar :-)...it's powdered)
- pinch salt
- 2 3/4 c. walnuts, toasted and coarsely chopped
- 4 egg whites, at room temperature
- 1 T. vanilla extract

- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
- Combine the cocoa, sugar, salt and walnuts in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 minute. With the mixer running, slowly add the egg whites and vanilla. Mix on medium speed for 3 minutes, until the mixture has thickened slightly. Do not overmix.
- With a 2-ounce cookie or ice cream scoop, or a generous tablespoon, scoop the batter onto the prepared baking sheets, to make cookies that are 4 in. in diameter. Space the cookies widely.
- Put the cookies in the oven and immediately lower the temperature to 320 degrees. Bake about 15 minutes, or until small, thin cracks appear on the surface. Switch the pan halfway through baking. Pull the parchment paper with the cookies onto a wire cooling rack. Cool completely before removing cookies from the paper.