Shelly's Recipe

BROWNIE WALNUT COOKIES

Category: Cookies

1 cup walnuts
1 1/2 cup confectioner's sugar (powdered sugar)
1/3 cup unsweetened cocoa powder
pinch of salt
2 egg whites, room temperature
2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Line 1 large baking sheet with parchment paper or a silicon baking mat. Place walnuts on a surface and finely chop. Transfer to a large baking sheet and toast until fragrant, about 6 minutes. Let cool.

Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla, beat with a fork or electric mixer on medium until batter is just moistened (do not over mix).

Drop batter by the tablespoonful onto baking sheets in evenly spaced mounds, leaving lots of room for spreading. Bake cookies until tops are slightly cracked and glossy, about 15 minutes. Let rest for 5 minutes before moving to wire racks.

Store in an airtight container at room temperature for up to a week. Yield: 12 cookies