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Thursday, December 27, 2012

New Year's cookie

I can't be the only one who loves the taste of a fortune cookie, right? Unfortuantely, they are always hard and crispy. The recipe below makes for a ymmy fortune cookie. Instead of pinching it in the traditional form, I will keep it round and flat. I plan to sandwich two together with almond buttercreme and place them in CD sleeves (see previous post).

Ingredients:
  • 2 large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons vegetable oil
  • 8 tablespoons all-purpose flour
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 8 tablespoons granulated sugar
  • 3 teaspoons water
Instructions:

1. Preheat oven to 300 degrees Fahrenheit. Grease two 9-X-13 inch baking sheets.

2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.

4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.

5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes).

Source: http://chinesefood.about.com/od/diningout/r/fortunecookie.htm

Diana

traditionalurbanite@gmail.com

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