46 ounces Powdered sugar (2 lb. 14 oz.)
6 ounces Cocoa powder
1/2 ounce Salt
1 tablespoon Vanilla extract
12 ounces Egg whites
1 3/4 pounds Walnuts or any other nut
Yield: 2 Dozen
1. In mixing bowl fitted with paddle attachment, combine powdered sugar, cocoa powder, salt, vanilla and egg whites. Mix for 2 minutes or medium speed then add the nuts.
2. Using a #8 portion scoop, portion batter onto paper-lined sheet pans. Space 3 inches (7.5 centimeters) apart to allow room for the cookies to spread.
3. Bake at 400°F (205°C) until the center of the cookies is just set, about 12-14 minutes. When perfectly baked, the cookies will be chewy yet crisp.
Notes: Method: Drop Cookie
6 ounces Cocoa powder
1/2 ounce Salt
1 tablespoon Vanilla extract
12 ounces Egg whites
1 3/4 pounds Walnuts or any other nut
Yield: 2 Dozen
1. In mixing bowl fitted with paddle attachment, combine powdered sugar, cocoa powder, salt, vanilla and egg whites. Mix for 2 minutes or medium speed then add the nuts.
2. Using a #8 portion scoop, portion batter onto paper-lined sheet pans. Space 3 inches (7.5 centimeters) apart to allow room for the cookies to spread.
3. Bake at 400°F (205°C) until the center of the cookies is just set, about 12-14 minutes. When perfectly baked, the cookies will be chewy yet crisp.
Notes: Method: Drop Cookie
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