flourless fudge cookies

Courtesy of King Arthur Flour

Ingredients
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 extract*
*For gluten-free cookies, be sure to use gluten-free extract.
9 ounces confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
2 1/4 ounces cocoa powder, Dutch-process (European-style) preferred
3 large egg whites
2 teaspoons vanilla extract*
*For gluten-free cookies, be sure to use gluten-free extract.
Directions
1) Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.

2) Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.

3) Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1 1/2"; a tablespoon cookie scoop works well here.

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

5) Remove the cookies from the oven, and allow them to cool right on the pan.