I’m calling it emotional whiplash. I’ve done a 360 in three months. Providence proved a fickle companion. I’m back to November’s discontent. Others’ decisions to retire, to fire, to stay has flung me back to the beginning yet again. One step forward, three steps back.
Speaking of going back to the beginning, this is a riff on a cookie I created for my final Culinary School menu. In an effort to self-soothe, I ate the entire dozen in one sitting. It didn’t work.
Chocolate Walnut Cookies
Lower in calories than a normal chocolate cookie recipe, easy to make, and loaded with good fats from the walnuts – however, I still recommend sharing.
Ingredients
- 1 cup walnuts
- 1/3 cup sugar
- 2 Tablespoons cocoa powder (unsweetened)
- ¼ teaspoon cinnamon
- pinch salt
- 1 teaspoon vanilla extract
- 1 egg white
- powdered sugar (optional)
Directions
- Preheat oven to 350 degrees. Pulse pecans and sugar in a food processor until mixture resembles sand. Add cocoa powder, cinnamon, salt, extract, and egg white. Process until dough comes together in a large ball.
- Measure dough into 12 balls. Roll in powdered sugar, and place on a lightly-coated baking sheet. Press dough balls with a back of a glass until they measure about 1.5” – 2” across. Bake 10-12 minutes. Cool slightly before removing from pan.
Two-Bit Tart 
YUM!
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