This is a gluten-free cookie recipe and tasty, too. I found it in a small magazine called "relish" that comes with our local newspaper. The recipe is by Tamar Haspel, who is a food writer from Marstons Mill, Massachusetts.
Ingredients: 1 3/4 cups powdered sugar, 1/2 cup Dutch process cocoa, 2 teaspoons cornstarch, 1/4 teaspoon salt, 2 egg whites, 1 cup coarsely chopped pecan or walnuts, toasted.
Instructions: In small pan on top of the stove, toast whole pecans or walnuts until browned; allow to cool, then chop and set aside.
Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
In large mixing bowl, mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa). Add nuts; mix well.
Form dough into 15 balls. Place on prepared baking sheet. Bake 16-19 minutes, until glossy and crackled. Cool completely and enjoy.
Makes 15 cookies.
Cookies Rule!!!
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