Fortune Cookies

For some reason, this year my kids became very excited about Chinese New Year.  They wanted to know what we were doing to celebrate and what we were eating.  This caught me a little off guard because we have no Asian background in our family, but since we were planning to have Asian Chicken Salad for dinner that night anyway, I decided I'd run with it.

We had egg rolls (store bought), Asian Noodles, and homemade fortune cookies.  They were so fun to make that I decided to give it a go again.  Now, this is not a quick and easy treat.  When I am in the zone I can get six done in a batch...when I'm in the norm...more like four before they start drying because I'm not moving fast enough.  I watched a you tube video when I was looking for recipes.  I really wish I could find the clip again to reference it, but I do remember the girl saying to start with two at a time, then gradually work yourself up to six.

Before you start make sure you have your fortunes typed, cut and ready to go.

Preheat oven to 300
Blend together the following until frothy.  Do not beat so long the mixture becomes thick.
     2 large egg whites
     1/2 tsp vanilla
     1/2 tsp almond
     3 Tbs oil
Add to the above:
     1/2 c flour
     1/2 c sugar
     1 1/2 tsp cornstarch
     1 Tbs water
     1/8 tsp salt
Blend the batter together until it's smooth.
Generously grease a cookie sheet.  Use a tablespoon to drop the batter into small circles and spread evenly until it reaches approximately 3" in diameter.  You will probably only be dropping 1/2 - 2/3 of the batter out of the spoon.  That's fine, it should be plenty to create your circle.

• Bake the cookies for 11 minutes, or until the edges become golden brown.  If the cookies are cooked too long you will not be able to shape them.
• When the cookies are ready, open the oven and pull the oven rack out enough that you can remove the cookies from the cookie sheet.
• Remove the cookies one at a time, place the cookie upside down on your working surface, and place the fortune in the center of the cookie.
• Fold the cookie in half, then using a mug or bowl, fold the cookie in half again using the mug or bowl to help shape the cookie.
• Place the cookie in a cupcake pan to help hold the shape.
• Repeat until all the cookies have been removed from the pan. You want to move fast so the cookies won't harden before you shape them, and also because you are pulling them straight from the oven and they're hot!
• Keeping the cookies in the warmth of the oven will also help keep them from hardening too quickly.
• Start with 2 cookies on a cookie sheet, then work yourself up to more.  To keep the dough from touching on the cookie sheet, you can most likely do no more than six cookies at a time.