Fortune Cookies

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.

GREAT HARVEST BREAD COMPANY CHOCOLATE CHIP COOKIES

Thank You Leighann Gilson for submitting this recipe! She says you can use 1 and 1/3 cups of brown sugar instead of 2 cups and it is still WONDERFUL - they don't get as thin and spread out - but still taste GREAT! Great way to use your whole wheat flour!

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups brown sugar, packed
1 cup butter, softened
2 cups rolled oats
2 eggs
2 tablespoons molasses
1 tablespoon milk
1 (12 ounce) pkg semisweet chocolate chips

Preheat oven to 350 degrees F.

Combine flour, baking powder, baking soda, and salt; set aside.

Beat together brown sugar and butter until well combined. Add oats, eggs, molasses, and milk; beat well. Add dry ingredients to beaten mixture; beat until blended. Stir in chocolate chips. Using a 1/4 cup measuring cup, scoop dough and drop about 3 inches apart onto ungreased cookie sheets.

Bake at 350 degrees F for 12 to 13 minutes, until just starting to brown around the outside. Cool 2 minutes on cookie sheets. Remove and cool on racks.

Makes 24 giant cookies
Adapted from source: Great Harvest Bread Company

Note: If you want to make these more like an oatmeal cookie, you could leave out the chocolate chips and maybe add some raisins.

Fruit Pizza

2 pkgs. Betty Crocker Sugar Cookie mix, mixed according do directions
1 recipe Cream Cheese frosting
Fruit of your choice

Spread Cookie dough in a jellyroll pan and bake according to directions. Spread frosting on top and top with fruits of your choice.

Laura's Brownie Cookies

¾ cup vegetable oil
¾ cup cocoa
2 cups sugar
4 eggs
2 tsp. Vanilla
2 ½ cups flour
1 tsp. Salt
Powdered sugar

Mix oil, sugar and cocoa until creamy. Add eggs. Mix well. Add vanilla. In a separate bowl, combine flour and salt. Add to creamy mixture. Chill for 4 hours. Preheat oven to 350°. Roll dough into balls. Roll in powdered sugar. Bake on ungreased cookie sheet for 10-12 minutes.

Cake Mix Cookies

1 pkg. Cake mix
½ cup oil
2 eggs


Mix, roll into balls, and bake in 350° oven for 8-10 minutes.

Neiman Marcus Cookies

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. Vanilla
4 cups flour
3 cups oatmeal, blended
1 tsp. Salt
2 tsp. Baking powder
2 tsp. Baking soda
24 oz. Chocolate chips
1 8-oz. Grated chocolate bar
3 cups nuts (optional)

Cream butter and both sugars. Add eggs, and vanilla. Mix together with flour oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and bake for 10 minutes @375°. Makes 112 cookies.

Laura's Peanut Butter Cookies

½ cup butter shortening
½ cup peanut butter
½ cup sugar
½ cup firmly packed brown sugar
1 egg
2 Tbsp. Milk
1 tsp. Vanilla
1 1/3 cups flour
1 tsp. Soda
½ tsp. Salt

Cream first 4 ingredients. Add egg. Add milk and vanilla. Combine dry ingredients in separate bowl and add to creamy mixture. Shape into balls using about 1 tsp for each ball. Roll in granulated sugar. OR, press in criss-crossed shape with a fork. Bake on ungreased cookie sheet for 10-12 minutes at 375°.

Laura's Snickerdoodles

1 ½ cups sugar
1 cup butter, softened
2 eggs
2 ¾ cups flour
2 tsp. Cream of tartar
1 tsp. Baking soda
½ tsp. Ground nutmeg
½ tsp. Salt
2 Tbsp. Ground Cinnamon
2 Tbsp. Sugar


Combine sugar, butter, and eggs in a bowl and mix. Add flour, cream of tartar, baking soda, nutmeg, and salt. Beat until dough forms. Cover and chill 1-2 hours. Heat Oven to 375°. In a small bowl, combine cinnamon with 2 Tbsp. Sugar. Roll dough into balls in then roll in cinnamon mixture. Bake on ungreased cookie sheet 10-12 minutes. Cool 1 minute before removing.

Laura's Sugar Cookies

1 cup butter shortening
1 ½ cups sugar
3 eggs
1 tsp. Vanilla
3 ½ cups flour
4 tsp. Baking powder
1 tsp. Salt
2 Tbsp. Sour Cream (or milk)


Cream shortening, sugar, eggs, and vanilla. In a separate bowl, mix flour, baking powder, and salt. Add to creamy mixture. Add sour cream (or milk). Chill overnight. Roll out dough. Sprinkle with sugar. Bake @375° for 10 minutes. Frost with Betty Crocker Whipped frosting.

Laura's Peanut Butter Blossoms

½ cup butter shortening
½ cup peanut butter
½ cup sugar
½ cup firmly packed brown sugar
1 egg
2 Tbsp. Milk
1 tsp. Vanilla
1 1/3 cups flour
1 tsp. Soda
½ tsp. Salt
1 pkg. Hershey’s chocolate Kisses

Cream first 4 ingredients. Add egg. Add milk and vanilla. Combine dry ingredients in separate bowl and add to creamy mixture. Shape into balls using about 1 tsp for each ball. Roll in granulated sugar. Bake on ungreased cookie sheet for 10-12 minutes at 375°. Remove from oven and place a kiss in the center of each. Let cool until kiss is no longer glossy.

Laura's Chocolate Chip Cookies

1 ½ cup butter shortening
2 ½ cups brown sugar
4 Tbsp. Milk
2 Tbsp. Vanilla
2 eggs
3 ½ cups flour
2 tsp. Salt
1 ½ tsp. Baking soda
1 bag milk chocolate chips

Cream first 4 ingredients. Add egg. Combine dry ingredients and add to first mixture. Stir in chocolate chips. Bake @375° for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies.

Oreos

¾ cup shortening
1 pkg. Devil Food Cake Mix
3 eggs
Cream Cheese Frosting


Mix and roll into balls. Bake @ 350° for 5-7 minutes. Frost.

Thin Mints

1 box Devil Food Cake Mix
2 Eggs
2 T. Water
2 T. Cooking Oil
1/2 C. Cocoa
1 pkg. Chocolate Chips - I like Ghirardelli Double Chocolate Chips
2-3 drops Wilton's Candy Mint Flavoring

Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil, and cocoa. You will need to blend this together well; this will be a very sticky mess. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat. Bake for about 8 minutes. Let cool until they reach room temperature.
Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. Be careful not to add too much, it is a powerful flavoring. You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.