Fortune Cookies!

I think I was about six when the decision was made that one day I would know how to make these. Although they aren't really Chinese (Japanese, actually, by origin. They originated around Kyoto where thin cookies with a fortune folded into the crease, not inside the cookie, were given out at the temples.), in my family, tradition has it that every Chinese meal must end with a fortune cookie. Misguided maybe, but harmless.

Fortune Cookies

Equipment: large, buttered cookie sheet, two large mixing bowls, mixing spoons, measuring spoons and cups, coffee mug (you'll see), muffin/cupcake pan, whisk, very thin spatula


Ingredients:

• 1 c. unbleached, all purpose flour
• 1 c. granulated sugar
• 4 lg, egg whites
• 1/3 c. veg. oil
• 1/8 c. water
• 1 Tbsp. cornstarch
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1/2 tsp. salt
• any messages you wish to convey on 3 x 1/2 inch strips of paper

Directions: 

• Pre-heat oven @ 300
• Grease cookie sheet
• In one bowl, combine all wet ingredients. Whisk until frothy.
• In other bowl, combine all dry ingredients, stirring with spoon.
• Add dry ingredients to the wet, 1/2 c. at a time, stirring well each time. Mixture should be smooth and runny.
• Drop batter by the Tbsp. onto greased cookie sheet at least 3 inches apart (I bake six at a time on a large cookie sheet). Use spoon to spread into larger circle or simply lift cookie sheet and tilt around to form a larger circle (this method works very well). Circles should be about 4 inches.
• Bake @ 300 until edges are lightly browned and middle is just barely starting to bubble up. In my oven it's 7-8 minutes. It's critical not to overcook them.
• Working quickly, remove from oven and lift with thin spatula, one at a time. Hold in palm of your hand (My hands are heat proof. You could use a clean dishtowel to hold it.) Place fortune inside, fold over in half, then place flat folded end over rim of coffee mug, then place in muffin pan to hold shape until cool and hardened.

-I recommend working in a dry area with these as they are drying. I made them last night in the same area I was making wonton soup and steamed buns and the humidity made them a little too chewy.


My kids love these in their lunchboxes as well, and what a perfectly sneaky way to convey some important messages (Opal: "Be patient with family." -*Groan*). And hug requests.

XO, Debbie