Chewy and chocolaty, these drop cookies are quick to make and sweet to eat. You can use granulated instead of superfine sugar – just finely grind it in a food processor.
- Portion size 36 servings
- Credits : Canadian Livng Holiday Cookbook: Fall 2009
- 2 1/4 cups walnut halves (about 7 oz/200 g)
- 2 egg whites
- 3/4 cups superfine sugar
- 1/4 cup cocoa powder sifted
MethodRemove 18 walnut halves; split in half and set aside.
In food processor, grind remaining walnuts to make 1-1/2 cups (375 mL); set aside.
In bowl, beat egg whites until soft peaks form; fold in sugar, cocoa powder and ground walnuts.
Drop by scant 1 tbsp (15 mL) onto parchment paper–lined baking sheet; top each with walnut piece. Bake in 350°F (180°C) oven until set, 12 to 14 minutes. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.)
Nutritional facts Per cookie: about
- Sodium 3 mg
- Protein 1 g
- Calories 59.0
- Total fat 4 g
- Potassium 45 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 5 g
- Iron 2.0
- Folate 3.0
- Calcium 1.0