Fudgy Flourless Chocolate Walnut Cookies

Makes 16 cookies (really easy!)

Ingredients:

• 2 tsp. cornstarch
• 1/4 tsp. salt
• 1/2 cup cocoa
• 1 and 3/4 cup powdered sugar
• 2 egg whites (no yolk)
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• 1 cup chopped walnuts

Mix together cornstarch, salt, cocoa, and powdered sugar. Add egg whites and stir. You'll think there's not enough liquid, but I promise it'll suddenly start looking like fudge before long! As soon as it does, add walnuts and stir.

Cover two cookie sheets or pans with parchment paper. Using a cookie scoop (like an ice cream scoop, only much smaller) put 8 balls of dough onto each cookie sheet.

Bake at 300 degrees F for about 18 minutes, until they look a little shiny and cracked.

Cool for a bit if you can stand waiting. Go on, try, I dare you! When hot, they are moist and very fudgy inside, with a touch of crispiness on the outside. When fully cooled, they settle into a rich chewy cookie center.

Hint: I like to toast the walnuts before putting into cookies, if there's time. To hurry it along, I often chop the nuts, put them in a low microwave safe dish to zap for a minute, stir, and repeat this about 3 more times or until they start to dry a little. Don't microwave too long, it's fine if they're not fully toasted.

Source: I think this originally came from a newspaper recipe, but it's been changed over time to make it easier for me to do.

By Mary LaCaze from Mtn. Pine, AR