Fortune Cookies II
They are not Chinese in origin, but the innovation of an enterprising baker in Los Angeles in the 1920's. Be sure to have cotton gloves and a muffin pan handy. And, don't forget to have all your 'fortunes' written and ready in 1/2 x 3 inch strips.
- Serves: 2 persons
- 1cup sifted all-purpose flour
- ¼teaspoon salt
- 2tablespoons cornstarch
- 6tablespoons white sugar
- 7tablespoons vegetable oil
- ⅓cup egg whites
- 3tablespoons water
Step 1Preheat oven 300 degrees F (150 degrees C).
Step 2Stir together sifted flour, salt, cornstarch and sugar.
Step 3Add salad oil and egg whites and stir until smooth.
Step 4Gradually stir in water just until blended.
Step 5Foil cover the cookie sheet. Drop level tablespoon of batter for each of 6 cookies. Use back of spoon to spread batter evenly into 4 inch circle.
Step 6Bake for about 20 minutes.
Step 7Remove one cookie at a time from the oven with a wide spatula; working quickly follow these four steps: 1. Flip cookie onto cotton gloved hand 2. Hold fortune in center of pliable cookie while folding cookie in half 3. Grasp ends of cookie and draw gently down over edge of muffin pan to crease at center of cookie 4. Fit cookie in muffin pan (points down) to hold shape as it cools If cookie hardens too quickly, return to oven for about 1 minute. Store in airtight container.