- 2 1/4 cups confectioners' sugar
- 1/4 teaspoon salt
- 1 teaspoon espresso powder, optional but good
- 1 cup cocoa powder, dutch-process (european-style) preferred
- 3 large egg whites
- 2 teaspoons vanilla
- Preheat the oven to 350 degrees. Lightly grease two baking sheets or line with parchment, and
- grease the parchment.
- Stir together all of the ingredients until smooth.
- Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2 inch circles; a
- tablespoon cookie scoop works best.
- Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly
- crackly tops.
- Remove cookies from oven and allow to cool on the pan.
- Makes 16 3 inch cookies. - we make them smaller.
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