I made these for Aaron for a Valentine's Scavenger Hunt Group Date we did. They turned out SO GOOD (once I got the hang of folding them) and they taste good to boot!
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
Preparation:
1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 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.
Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter.
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.
NOTE: I put my last couple batches on Parchment paper and they didn't spread out as much but took longer to cook--it's all a preference thing--if you like them really thin and big, you can put them right on a greased baking sheet. If you like them a little thicker, and about as big as you made your circle of batter, then put it on parchment paper.
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) (15-20 minutes if on parchment paper).
7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.
Each serving includes (based on a total yield of 9 cookies):
Calories 93, 11 g Carbohydrates, 1 g Protein, 5 g total Fat, 1 g Saturated Fat, 0 mg Cholesterol, trace Fibre, 72 mg Sodium, 18 mg Potassium.
