Friday, April 13, 2012
2 large egg whites
½ TSP pure vanilla extract
¼ TSP pure almond extract
1 TSP lemon zest
3 TBL vegetable oil
8 TBL all-purpose flour
1½ TSP cornstarch
¼ TSP kosher salt
8 TBL granulated sugar
3 TSP water
Write fortunes on pieces of paper that are 3 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.
In a medium bowl, lightly beat the egg white, vanilla extract, almond extract, lemon zest and vegetable oil until frothy, but not stiff.
Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.
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.
Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently use the back of the back of a spoon to make circular motions on the surface of the batter to form circles with about 3.5” diameters.
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).
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, and 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.
Makes about 14 cookies.