Thursday, December 23, 2010

Flourless Mexican Chocolate Cookies

Between the aforementioned mom's best friend (for gluten-eaters) and K herself (for gluten-haters), the Christmas cookie needs in this house are pretty much taken care of without any involvement by moi. But when a flight carrying both of your baby sisters home for the holidays is about to land, it feels like the house should smell like cookies. Chewy, fudgy, nutty cookies:

1 3/4 cups powdered sugar
1/2 cup cocoa
1.5 tsp cinnamon
2 tsp cornstarch
1/4 tsp salt

2 egg whites
1 tsp vanilla

1 cup chopped & toasted pecans

Preheat oven to 300.

Mix the dry stuff (minus nuts) well. Add vanilla to egg whites, then gradually stir this into the dry until dough forms. Add the nuts.

Forms into balls and roll in powdered sugar (makes 15 cookies). Bake for 15 minutes, until crackled, being careful not to overbake. Keep these guys in a ziploc or they'll get crispy pretty quick.

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