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Flourless Fudge Cookies

    2¼ cups confectioners' sugar

    ¼ teaspoon salt

    1 teaspoon espresso powder, optional but good

    1 cup cocoa powder, Dutch-process (European-style) preferred*

    3 large egg whites

    2 teaspoons gluten-free vanilla extract

*For darker, richer-looking cookies, substitute ¼ cup black cocoa for ¼ cup of the Dutch-process cocoa

Preheat the oven to 350°

Lightly grease two baking sheets

Or line with parchment, and grease the parchment

<>Stir together all of the ingredients till smooth

Scrape the bottom and sides of the bowl, and stir again till smooth

Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1½”; a tablespoon cookie scoop works well here

Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops

Remove the cookies from the oven, and allow them to cool right on the pan   Yield: 16 large (3") cookies.

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