Puddle Cookies

Source: Stone Soup

Puddle Cookies
makes about 9 giant cookies
Inspired by Heidi from 101 cookbooks

I made mine generously giant sized like Heidi – if you’d prefer a more modest cookie, by all means use smaller spoonfuls.

1 1/2 cup (5 oz) roasted & chopped nuts – I used hazelnuts
2 cups (9 oz) icing (powdered or confectioners) sugar
1/3 cup (1 oz) cocoa powder
1 tsp. vanilla extract
2 egg whites

Preheat oven to 160C (320F).

Combine all ingredients in a medium mixing bowl until well combined.

Spoon into 2 tablespoon piles on 2 baking trays lined with baking paper. Leave heaps of space between – they’re really going to spread.

Bake for 12 – 15 minutes or until they have puffed up and cracked on top. Cool on the tray.