It’s almost Christmas, and Jim has been talking about cookies. Most years, I’ve baked chocolate chip cookies. I use the recipe on the back of the chocolate chip bag. They’re easy, and they don’t require refrigeration or rolling or fancy cutters. Or–shudder–icing.

But this year, we eliminated wheat. So what to do about cookies? I thought about making macarons, but they can be testy. Or coconut macaroons dipped in chocolate, but why not just go buy one of those candy bars? You know the ones I mean.

In my search for Jim’s holiday cookie, I ran across King Arthur Flour and the Flourless Fudge Cookies.

All the recipes on their website look amazing–except we eliminated wheat. They do offer a generous array of gluten-free recipes and products.

As for this recipe, it’s suspiciously like a macaron. Still, it turned out splendidly. My one caution–I had to add the extra egg to get the dough right, which may be due to our dry weather. My advice is to mix before you add the fourth egg white. I also added a cup of chocolate chips, and baked the enhanced cookies for exactly ten minutes.

Jim liked them and declared them one of the best cookies ever. I found them too sweet, but maybe because I stopped eating sugar back last summer.

If you like fudgy sweet, this cookie isn’t too time-consuming.

Happy Solstice, Merry Christmas, and here’s hoping that 2019 is peaceful and prosperous for all.